Sausage Plait with Bacon, Apple and Caramelised Onions

Please see step-by-step photo guide in blog post if you get stuck on cutting and plaiting

1. Slice the onion and dice the apple and the bacon into small cubes.
2. In a large bowl, add the pork sausage meat, breadcrumbs, chopped sage, salt and black pepper. Use a fork to break up the sausage meat, loosely combining it with the other ingredients.
3. Heat the oil over medium-high heat in a large frying pan. Add the bacon and fry until golden brown and starting to crisp. Remove the bacon, leaving the oil in the pan. Set the bacon aside.
4. Reduce the heat to medium-low and add the sliced onions. Cover the pan with a lid and let the onions cook undisturbed for 5 minutes.
5. After the initial 5 minutes, remove the lid and continue cooking the onions for an additional 5 minutes over low heat, stirring frequently. Be cautious not to let the onions burn, they should only gently caramelise.
6. Add the diced apple to the partially caramelised onions, along with the sugar and sherry vinegar.
7. Continuing over low heat, cook the apples with the onions for an additional 8-10 minutes, stirring frequently. The apples should soften slightly and take on a light golden brown colour. Remove the mixture from the heat and let it cool for 2-3 minutes.
8. Transfer the caramelised onions and apples to the bowl containing the sausage meat mixture.
9. Use your hands to thoroughly mix the ingredients, ensuring everything is evenly combined.
10. Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with parchment paper.
11. Take the puff pastry out of the box and wrapper, then unroll it on a piece of parchment paper. Use a rolling pin to slightly increase its size to approximately 36cm x 30cm (12" x 14").
12. Spread the sausage meat mixture along the length of the pastry, shaping it into a long, rounded sausage shape. Leave about 2.5cm (1") gaps on both ends (this open pastry will be folded over the ends to seal the plait).
13. Cut the pastry at a slight diagonal on either side of the filling into 2cm (0.8") strips, ensuring the cuts are aligned and that there is an equal number on each side.
14. In a small bowl, whisk together the egg yolk and milk. Using a pastry brush, apply the egg wash to the entire surface around the meat.
15. Trim any excess pastry from both ends, leaving a small flap next to the meat to fold over and seal the plait.
16. Fold the top and bottom flaps of pastry over the filling.
17. Begin at the top, laying the pastry strips over the filling, taking one from each side to form a crossed plait. If necessary, remove the first two 'short' strips of pastry if they interfere with your plaiting process.
18. When you reach the end, ensure any loose strips are tucked in underneath the roll or securely pasted down with the egg wash.
19. Now, brush the entire top surface with the remaining egg wash.
20. Generously sprinkle poppy seeds or sesame seeds over the entire surface and transfer the plait into the prepared baking tray.
21. Bake the sausage plait in the preheated oven for 35 minutes or until the top is a deep golden brown, and the pastry is puffed up and flaky.To test for doneness, insert a metal skewer into the centre of the sausage meat, hold it for 5 seconds and then place it against your inside wrist. If you can't hold it for longer than a second before it burns, it's done. If it feels cooler, bake for a few more minutes, but keep a close eye on it.
22. Serve hot or cold, sliced into generous portions. Pair it with a green salad, any form of potatoes or classic baked beans.