Instructions

MAKE THE ROUGH PUFF PASTRY:
Jasmine hopefully I can get it nice and flaky proper lamination is key. In large bowl combine all-purpose flour and salt whisking to distribute evenly. Add cold cubed butter to flour mixture butter must be very cold for proper lamination. Using pastry cutter or fingertips work butter into flour until pieces are about size of large peas. You want visible butter chunks these create flaky layers. In small measuring cup mix ice water with lemon juice. Drizzle water mixture over flour-butter mixture tossing with fork. Add just enough liquid for dough to come together when pressed. Turn dough out onto lightly floured surface.

CREATING THE LAMINATION IT'S GOING TO PREACH FOUR TIMES:
Shape dough into rough rectangle. Roll dough into rectangle approximately 12 x 18 inches. Keep edges as straight as possible for even folding. Fold rectangle in thirds like business letter bottom third up top third down. This is your first turn or fold. Rotate dough 90 degrees so opening faces you like book. Roll out again to 12 x 18 inch rectangle. Fold in thirds again this is your second turn. Jasmine I'll do two and then chill it and then two and then chill it perfect technique! Wrap dough in plastic wrap and refrigerate for 30 minutes. This chilling relaxes gluten and keeps butter cold. After chilling remove dough and repeat rolling and folding process twice more. That's turns three and four Jasmine's preach four times. Wrap and refrigerate for final 30 minutes before using. Paul's praise you can see the lamination proper technique creates visible layers.

PREPARE THE LEEKS:
Trim leeks discarding dark green tops and root ends. Slice leeks in half lengthwise and rinse thoroughly between layers to remove any grit. Thinly slice white and light green parts only. In large skillet melt butter over medium heat. Add sliced leeks and cook for 8-10 minutes stirring occasionally. Leeks should soften and become translucent but not brown. Season with pinch of salt. Transfer cooked leeks to plate and cool completely.

PREPARE THE APPLE:
Peel tart cooking apple and core it. Dice apple into small 1/4-inch cubes. Keep pieces small so they distribute evenly throughout filling. Set aside until ready to mix filling.

MAKE THE SAUSAGE FILLING:
Jasmine's Great Aunt Pom whatever she had in the cupboards she'd put it into the sausage meat this is that spirit of creative home cooking. In large bowl combine pork sausage meat should be finely ground/minced texture smooth like ground beef. If using sausage links squeeze meat out of casings this gives you proper smooth ground texture. Add cooled leeks, diced apple, fresh thyme leaves, smoked paprika, black pepper, salt, and pinch of nutmeg. The spice level is spot on paprika adds warmth without overwhelming. Mix thoroughly with hands but don't overwork you want ingredients well distributed through smooth ground meat. Filling should be cohesive but not dense. Set aside until ready to assemble.

ASSEMBLE THE PLAIT:
Preheat oven to 400°F (200°C) allowing at least 15 minutes to reach full temperature. Line large baking sheet with parchment paper. Remove chilled pastry from refrigerator. On well-floured surface roll pastry to rectangle approximately 14 x 10 inches and about 1/4 inch thick. This thickness ensures proper structure and flakiness. Carefully transfer rolled pastry to prepared baking sheet. Shape sausage filling into log down center third of pastry. Keep filling centered and neat for even plaiting. Pat filling gently to create uniform thickness.

CREATE THE PLAIT MY PLAITING SKILLS ARE PRETTY POOR:
Jasmine this is going to be little dragon scales her creative approach to plaiting! Using sharp knife cut diagonal strips about 1 inch wide down both sides of pastry. Strips should angle at approximately 45 degrees. Leave center section where filling is intact. Cut strips on both long sides creating fringe effect. Jasmine's dragon scale technique starting from top fold strips alternately over filling. Left strip crosses over filling at angle then right strip crosses at angle. Continue down length creating overlapping scale pattern. Paul it is so neat you get away with that precision in plaiting matters. Each strip should overlap previous one slightly. At both ends tuck any remaining pastry under and press firmly to seal. Pinch seams closed ensuring no gaps where filling could leak.

APPLY EGG WASH AND BAKE:
In small bowl beat egg with 1 tablespoon milk to create smooth egg wash. Paul I love the bake on it generous egg wash creates beautiful color. Using pastry brush brush entire surface of plait generously with egg wash. Make sure to get egg wash between plaited strips and on all exposed pastry. Egg wash creates beautiful golden color and professional sheen. Bake at 400°F for 15 minutes to give initial blast of heat. After 15 minutes reduce temperature to 375°F (190°C). Continue baking for 30-35 minutes more. Total baking time is 45-50 minutes. Paul it's very beautiful to look at proper baking creates gorgeous appearance. Pastry should be deep golden brown with visible lamination. Sausage filling must reach internal temperature of 160°F when tested with instant-read thermometer. If pastry browns too quickly tent loosely with aluminum foil. Remove from oven and cool on baking sheet for 10 minutes before slicing. This resting period allows filling to set for cleaner cuts.