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Sausage lattice slice


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a wok (or large heavy-bottomed pan) and gently sauté the onion and bacon until tender, stirring now and again.
  • Squeeze the sausage meat out of the skins. Then add the meat to the wok and cook until it changes colour, stirring and mashing as you do so.
  • Add the mango chutney with the mustard and soy. Mix well and cook for about 10 mins, adding a little stock if drying out.
  • When ready, lay a pastry sheet on a lightly oiled baking tray and spoon half of the mixture down the centre, forming a log.
  • Cut fine lines in the pastry edges on the diagonal all the way through. Then carefully fold the pastry strips over the mince, forming a lattice pattern.
  • Repeat the process with the remaining pastry sheet and mixture.
  • Combine the egg with the milk. Then brush the egg wash all over the pastry and cook in the oven for about 10-12 mins until golden all over. (If the mixture is cold, cook until heated through.)
  • Serve with your favourite salad on the side.


  • vegetable oil
  • 1 onion, finely chopped
  • 2-3 rindless bacon rashers, very finely diced
  • 600 gm pork or lamb sausages
  • 2 heaped tspn Indian mango chutney
  • 2 tspn Dijon mustard
  • a good splash of soy sauce
  • ¼ cup veal or chicken stock, if needed
  • 2 puff pastry sheets
  • olive oil spray
  • 1 large egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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