The Majestic Sausage Roll:
Ingredients (makes 6 servings)
5 medium eggs- 800 g sausages or herby sausage meat
- 75 g (3oz) fresh white breadcrumbs
- 320 g sheet ready-rolled puff pastry (no, it’s not cheating)
- 4 tbsp. piccalilli, plus extra to serve
Directions
- Preheat oven to 200°C (180°C fan) mark 6. Bring a pan of water to boil, add 4 eggs and boil for 5min. Drain and run under cold water. Peel (yolks will still be soft); set aside
- Squeeze sausage meat out of skins; discard skins. Mix meat with breadcrumbs
- Roll out pastry so it measures about 32 x 38cm (12½ x 15in). Spread piccalilli lengthways down the middle of the pastry, in a strip about 6.5cm (2½in wide), leaving a rough 5cm (2in) border at ends. Lay half of the sausage meat in a strip on top of the piccalilli. Press four indentations into meat, evenly spaced, and lay on boiled eggs. Use remaining sausage meat to cover eggs, and shape into a sausage to encase them
- Lightly beat remaining egg and use to brush pastry edges. Lift short ends of pastry on to filling, then fold in pastry sides to cover, sealing. Transfer to a baking tray lined with baking parchment. Brush with egg and score pastry a few times. Cook for 45min until golden. Allow to cool before serving.