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 10cm 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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