Sausage jalousie
Ingredients
for 4 person
| ½ tbsp | olive oil |
| 350 g | fennel, finely chopped |
| 1 | red chilli pepper, deseeded, finely chopped |
| 10 | sage leaf, finely chopped |
| ¼ tsp | salt |
| a little | pepper |
| 1 | saucisson (sausage) (approx. 400 g), sausagemeat removed |
| 70 g | soft dried apricot, finely chopped |
| 1 | puff pastry dough, rolled into a rectangle (approx. 40 x 25 cm) |
| 1 | egg, beaten |
| 1 tsp | fennel seeds |
How it's done
Filling
Heat the oil in a pan. Sauté the fennel, chilli pepper and sage for approx. 5 mins., season. Allow the vegetables to cool a little, stir in the sausagemeat and dried apricots.
Jalousie
Roll out the pastry with the baking paper. Along the long edges, cut strips approx. 9 cm long and 1 cm wide. Place the filling onto the surface which has not been sliced (middle of the pastry). Fold the strips over one another from the right and left sides over the filling. Place the jalousie on a baking tray along with the baking paper, brush with a little egg, scatter over the fennel seeds.
Bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C.
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