Air Fryer Recipe
Cumberland Sausage Plait
This Cumberland sausage plait is a lovely take on the classic sausage roll, and it works beautifully in the air fryer.
Ingredients
- 500g Cumberland sausage meat
- 1 sheet of ready-rolled puff pastry
- 1 onion, finely chopped
- 1 apple, peeled and grated
- 2 teaspoons of fresh sage, chopped
- 1 teaspoon mustard (optional)
- 1 egg, beaten (for glazing)
- Salt and pepper, to taste
Method
- In a large bowl, put the Cumberland sausage meat, finely chopped onion, grated apple, fresh sage and mustard. Season with salt and pepper to taste, then mix well until everything is evenly combined.
- Roll out the puff pastry on a floured surface. Spoon the mixture down the centre and shape it into a long rectangle, leaving enough pastry on both sides to fold over.
- Cut diagonal strips down each side of the pastry, then fold the top and bottom strips over the filling. From one end, plait the side strips over the filling, alternating sides, until it is fully enclosed.
- Brush the pastry all over with the beaten egg so it bakes to a golden, glossy finish.
- Set your air fryer to 180°C (356°F) and leave it to preheat for a few minutes.
- Carefully lift the plait into the air fryer basket and cook for approximately 25-30 minutes, or until the pastry is puffed and golden brown and the filling is cooked through.
Why this works in an air fryer
The air fryer’s fast convection dries and lifts the puff pastry while rendered sausage fat bastes the filling from inside. Grated apple adds moisture and pectin, helping prevent a dense, dry centre, while keeping the plait raised on pastry strips exposes more edges for browning.
Equipment notes
Assumes a basket at least 20 x 20cm; if smaller, shape a shorter, wider plait or cook on trimmed baking parchment for easier lifting. In a single-drawer air fryer, centre it with space around the sides; in a dual-zone model, use the larger drawer and expect a few extra minutes if the plait sits close to the walls.
Common pitfalls
- Pastry golden but sausage still below 75°C in the centre? The plait is too thick; lower to 160°C and cook in 5-minute bursts until cooked through without burning the top.
- Soggy underside after 25 minutes? Excess apple/onion moisture or parchment blocking airflow is the usual cause; squeeze the grated apple lightly and trim parchment so air can circulate underneath.
- Split seams with filling leaking out? The sausage mix has expanded against tight pastry; leave a little slack when plaiting and avoid packing the meat into a high mound.
- Dark patches on the plait tips while the middle is pale? The strips are too close to the heating element; cover the browned ends loosely with foil and continue until the centre is cooked.
Variations & substitutions
- Use pork and apple sausages instead of Cumberland sausage meat; the sweeter filling browns a little faster, so check the pastry from 22 minutes.
- Swap sage for thyme or rosemary; rosemary is more resinous, so chop it very finely to avoid tough needles in the filling.
- Add a thin layer of caramelised onion chutney under the sausage mix; keep it away from the cut edges or the sugar can leak and scorch in the basket.
- Use light puff pastry if preferred; it browns slightly less evenly, so the egg glaze becomes more important for colour.
Storage & reheating
Cool leftovers quickly, keep refrigerated for up to 3 days, and reheat slices in the air fryer at 160°C for 6-8 minutes until hot through and the pastry re-crisps.
Nutrition
Calories: 250
