Chilli Mince Pork Sausage Plait
Inspired by the hearty, rustic flavors of British comfort food and infused with a fiery twist from Southeast Asian spice traditions, this Chilli Mince Pork Sausage Plait is both visually stunning and packed with bold, savory depth. Layers of chilli-spiced minced pork and herbs wrapped delicately in flaky puff pastry form a beautiful braid that’s perfect for an intimate family dinner or an elegant casual lunch.
Equipment
Ingredients
For the Filling:
1 pound ground pork - choose high-quality pork with at least 20% fat for juicy texture
2 cloves garlic - minced finely
1 medium onion - diced small- 1 tablespoon red chilli flakes - adjust to heat preference
1 teaspoon paprika - (ground) smoked preferred
1 teaspoon sea salt
½ teaspoon ground black pepper - freshly cracked
1 large egg - beaten, for binding
½ cup panko breadcrumbs - adds texture to filling
For the Pastry:
- 1 sheet puff pastry - defrosted; use all-butter if possible
- 1 large egg - beaten, for egg wash
For Optional Garnish:
- 1 tablespoon black sesame seeds - sprinkled on top for aroma and appearance
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a skillet over medium heat, sauté the onion in a teaspoon of oil until softened and slightly golden, about 5 minutes. Add the garlic and chilli flakes and cook for another 1–2 minutes, until fragrant. Remove from heat.
- In a mixing bowl, combine ground pork, cooked onion mixture, paprika, salt, black pepper, egg, and panko breadcrumbs. Mix with your hands until well combined. Do not overmix.
- Lay the puff pastry sheet on a clean floured surface. Spoon the pork mixture down the center third of the pastry, forming a log shape.
- Using a knife, cut diagonal strips 1 inch apart on each side of the filling. Fold these strips over the filling, alternating sides to create a braid or ‘plait’ pattern. Pinch ends to seal.
- Brush the entire plait with beaten egg and sprinkle with black sesame seeds, if using.
- Transfer to the lined baking sheet and bake for 35–40 minutes until the pastry is golden and the filling reaches 160°F (71°C) internally.
- Allow to rest for 10 minutes on a wire rack before slicing into thick, even slices.
Notes
- For extra heat, add a diced red chilli or use hot smoked paprika.
- For a lighter version, try using chicken or turkey mince.
- Vegans can substitute with mushroom and lentil filling and vegan puff pastry.
Nutrition
Calories: 489kcalCarbohydrates: 25gProtein: 19gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 116mgSodium: 615mgPotassium: 348mgFiber: 2gSugar: 2gVitamin A: 657IUVitamin C: 2mgCalcium: 58mgIron: 3mg
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