Sausage, Apple, and Cheddar Plait
1 Tbsp canola oil or corn oil
1 lb bulk pork or turkey sausage
1 large yellow onion, chopped
2 large tart apples, peeled, cored, and chopped
1 lb sharp Cheddar cheese, shredded
3/4 cup herb stuffing, store-bought or homemade
(1) 17.25-oz pkg frozen puff pastry, thawed
Preheat oven to 400°F. Lightly butter a large baking sheet.
Heat the oil in a large heavy skillet over medium-low heat. Add the sausage and onion, and sauté until the sausage browns and the onions are translucent, about 10 minutes. Drain off the excess fat. Transfer the mixture to a large bowl, add the apples, cheese, and stuffing, and stir to combine well. Beat one of the eggs, add to the sausage mixture, and stir to combine.
On a lightly floured work surface, roll out each of the 2 pastry sheets to a 14x18-inch rectangle. Spoon half of the sausage filling lengthwise down the center of each rectangle, starting 3 inches from the top and ending 3 inches from the bottom. Cut the pastry on either side of the sausage filling into diagonal strips about 1/2-inch wide. Fold the strips, alternately from each side, over the filling to create a lattice or braid effect. Repeat the process with the second pastry sheet.
Beat the remaining egg and brush the egg over both pastries. Bake for 30 minutes, or until the pastries are puffed and golden brown. Serve hot.
Makes 12 servings
Allergy Warning: Contains milk and eggs and wheat