Sausage & egg picnic rolls

Sausage & egg picnic rolls

From
Posh Eggs
Makes
6
Prep
45 mins
Photographer
Louise Hagger

With baby eggs nestling inside, these mustard sausage rolls are the perfect portable snack or ideal for eating greedily straight from the oven.

Ingredients

Quantity Ingredient
400g sausage meat
1 teaspoon english mustard
2 teaspoons wholegrain mustard
1 tablespoon chopped tarragon leaves
1 1/2 tablespoons chopped flat-leaf parsley leaves
12 quail eggs
320g ready-rolled all-butter puff pastry
1 egg yolk, beaten
2 tablespoon poppy seeds, to sprinkle

Method

  1. Mix the sausage meat together with the mustards, tarragon and parsley in a bowl. Bring a pan of water to the boil, lower in the eggs and cook for 2 minutes. Drain and transfer the eggs to a bowl of iced water to cool quickly, then carefully peel.
  2. Unroll the pastry and cut into six 8 cm x 13.5 cm rectangles. Take a sixth of the sausage meat, shape it into an 8 cm x 11 cm rectangle and lay two eggs along the middle, nose to tail. Wrap the sausage meat around to form a neat roll with the eggs in the centre, and place on top of a piece of pastry. Brush with a little beaten egg yolk and roll the pastry to encase and seal underneath. Repeat with the remaining pastry and sausage meat, then chill for 20 minutes. Preheat the oven to 200°C and line a baking sheet with baking parchment.
  3. Place the sausage rolls on the lined baking sheet. Brush all over with egg and sprinkle with poppy seeds. Bake in the oven for 25 minutes, until crisp, golden and cooked through. Serve warm or cold.
Tags:
eggs
breakfast
lunch
dinner
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