Chorizo Feta Braid
I buy sausages freely, with no real plan for when or how they’ll come into play. The same goes for frozen puff pastry — it’s my “halfway to dinner” secret weapon.
This braid was born out of a freezer rummage and a bit of fridge guilt: a couple of raw chorizo sausages loitering in the depths, and a chunk of feta getting dangerously close to its end date. Together, they became a plan.
Of course, the combination is just a starting point. Think black pudding and cheddar, pork and fennel with pecorino, or even bratwurst and gruyère. Once you’ve got the technique, you can braid your way through whatever odds and ends the fridge throws at you.
ingredients
- 1/2 onion, diced
- 1 stick celery, diced
- 240g raw/uncured chorizo sausage, skins removed
- 125g feta
- 2 tablespoons pine nuts
- 1/2 apple, grated
- 1 tablespoon dried oregano
- 2/3 cup breadcrumbs
- 1 egg, separated
- 375g puff pastry
Start by frying the diced onion and celery in a splash of oil over medium heat until translucent. Take them off the heat and let them cool a little so the mixture stays smooth later on.
Combine the sausage meat, feta, pine nuts, grated apple, oregano, breadcrumbs, and egg white with the cooled onion and celery. Mix it well with your hands until it comes together as one even blend. It should feel neither dry nor soggy — channel Goldilocks. Test a small spoonful of the mix in a frying pan if you’re unsure about seasoning. Chorizo varies, and this is the time to adjust flavour before it’s wrapped and baked.
Lay your defrosted puff pastry flat and spoon the sausage mixture along the centre third, leaving a little space at the top and bottom. On each side of the filling, cut diagonal strips about 1.5 cm wide. Aim for an even number of strips on each side so the braid looks tidy.
Fold one short end of pastry over the filling, then cross the side strips over the top in turn, tucking as you go. Before the final few folds, tuck in the other end to seal it neatly. Brush the top with the beaten egg yolk, making sure to reach into all the folds and creases. Sprinkle a little extra oregano or some sesame seeds if you like a decorative finish.
Bake at 200°C for 25–30 minutes, rotating the tray after 20 minutes for even colour. If you want a crisp base, flip the braid over for a few minutes at the end. The top will flatten slightly, but the crunch is worth it. Serve warm or at room temperature, sliced thickly and enjoyed with something green on the side.
