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  • 368g packet puff pastry, thawed if frozen
  • 1 large onion, skinned and finely chopped
  • 225g sausage meat
  • 25g cheddar cheese, grated
  • 30ml (2 tbsp) fresh breadcrumbs
  • 30ml (2 tbsp) tomato puree
  • 1 medium egg, beaten
  • pinch of salt and freshly ground pepper
  • Milk to glaze

    Method

    • step 1

      Pre-heat the oven: 200C/fan gas mark 6. Prepare a baking tray rinse with cold water.
    • step 2

      Make a filling: in a large bowl mix together the onion, sausage meat, cheese, tomato puree, breadcrumbs, egg, salt and pepper. Cover and chill until required.
    • step 3

      Divide the pastry into equal pieces and roll each piece out to an oblong approx 30cm x 20cm. Trim if necessary. Place one piece on the damp baking tray.
    • step 4

      Spread the filling onto the pastry; to within 2cm of the edge. Brush the edge of the pastry with water.
    • step 5

      Prepare the top of the jalouise: fold pastry in half lengthwise and using a pair of scissors cut through the folded edge within 2cm of the open edges. Open out carefully and place on top of the filling. Seal the edges with a fork and trim off the uneven edge. 'Knock up' the four edges of the jalouise. Brush the top with milk.
    • step 6

      Bake in the centre of the pre-heated oven for 35-40 minutes, or until well risen and golden brown in colour. Remove from the oven. Serve the jalouise hot or cold, cut into slices.
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