Sooo, this is a fun post!
Euphorium Bakery got in touch and asked me to take part in their Cake That! campaign. They’re basically recreating a round of The Great British Bake Off, and John Whaite is the judge. If I get to the final two in the competition (there are five of us) then my recipes will be taken to the Euphorium Bakeries themselves, so it’s a nerve wracking contest! I really hope you like this recipe, it’s one I’m proud of.
The first round is the Signature Bake, the thing you make to impress your friends and family. The thing I always, always make for family is a sausage plait – basically a giant sausage roll that’s plaited rather than folded. It’s one of the very first things I ever cooked, back when I was doing my catering GCSE, and my dad just goes crazy for it.
But I knew I was going to be making this for my workmates, several of whom are vegetarian, so I swopped the sausage, sage and onion filling for the classic combination of sweet potato, goat cheese and spinach.
It works really well.
The plaits look complicated, but they’re actually very easy to make. First of all you need to get a quantity of puff pastry – I have a step-by-step in this recipe, or a video of how to make super easy puff pastry.
Then you need to make the filling. Take some fresh spinach…
…tear it into chunks and saute with caramelised onion, garlic, salt, pepper and a large knob of butter.
Mis this with sweet otto flesh and set aside to cool. Then prepare the pastry.
Roll out the puff pastry until it’s about 7 inches long and 5 inches wide. Use a knife to lightly divide the pastry vertically into three long sections. Pile the filling into the middle, crumble the goat cheese over the top and cut the outer sections into horizontal strips.
Take the top strip and fold it over the filling.
Then take the top strip on the other side and fold that over the filling.
Repeat, alternating sides, until you reach the bottom two strips. Tuck these underneath the filling and press the pastry together, folding and tucking until it neatly rounds under.
Brush with egg and bake – that’s all you need to do. Simple, but very effective.
And hella tasty – my workmates went nuts for them this morning, and Garry was very cross that I’d only saved him one.
- 1 large sweet potato, around 400g
- 1 large red onion, sliced
- 2 cloves of garlic, minced
- 100g fresh washed spinach
- 500g of puff pastry
- Plain flour
- 200g goat cheese
- One egg
- Pre-heat the oven to 225C
- Stab the sweet potato all over with a knife and blast in the microwave on high for around 10 minutes until soft. Scoop out the flesh and put in a large bowl. Set aside
- Fry the onion and garlic in butter until the onion is translucent. Tear the spinach leaves and add them to the pan with more butter, and stir until the butter is melted and the spinach is wilted. Add to the sweet potato with salt and pepper. Mix well
- Roll out the pastry on a floured surface until it's in a square roughly 5 inches wide and 7 inches tall and about as thick as a £1 coin. Divide into three equal vertical sections. Pile the sweet potato filling into the centre section and top with crumbled goat cheese
- Make equal horizontal cuts on the two outer sections of pastry so you have lots of horizontal strips of pastry. Cross these over the filling, tucking down well on each side to secure. Wrap the bottom two strips around the base of the plait and pinch the pastry together. Transfer to a baking tray lined with baking parchment
- Beat the egg and brush it over the plaits. Bake for 15-20 minutes, until the pastry is puffed up and golden