Sausage Plait

1 teaspoon butter

1/2 cup diced onion

1/2 cup diced red bell pepper

400 g  fresh Italian pork sausage 

1 large egg

280g ready-made puff pastry

Preheat the oven to 200C/180C Fan/Gas 6.

Roll out the pastry into a rectangle about 25cm x 20cm.

Transfer to a baking dish lined with parchment paper.

Heat the butter in a frying pan, and add the onion and pepper, cooking until it is softened but not colored.

In a mixing bowl, combine the onion, pepper and the sausage meat well.

Put the sausage mixture down the middle of the long length of the pastry. With a sharp knife, cut slits 3cm, 1cm away from the sausage mixture to the edge of the pastry, slanting away from you. Brush with beaten egg.

Starting at the end nearest to you, fold the pastry alternately over each other, to give a 'plait' effect. Brush the top with beaten egg.

Bake in the center of the oven for 40 minutes, reducing the temperature to 150C after 20 minutes. Serve in slices hot or cold.