Sausage Lattice is a traditional Northern Irish recipe for a classic dish of a home-made pastry square topped with a mix of sausage meat, tomato purée and herbs and then tomatoes, onions and eggs, where the pastry edges are sliced and folded over the filling to form a lattice before being baked. The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Sausage Lattice.
Mix the flour, water and butter in a bowl and bring together as a firm dough. Turn onto a floured work surface and knead until smooth and silky. Roll the dough out into a square about 25cm per side.
Mix the sausage meat, tomato purée and herbs in a bowl and spread this over the centre of the pastry square (leaving 10°Cm clear pastry around the edge). Arrange the tomatoes, onion and eggs on top of the filling then cut the pastry edges in strips about 2cm wide at a 45° angle and arrange over the filling to form a lattice.
Transfer to a greased baking tray then place in an oven pre-heated to 190°C and bake for about 35 minutes, or until the pastry is golden and the contents have cooked through. Allow to cool and serve warm with champ or colcannon.
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