About this recipe:This savoury slice is a hybrid of a sausage roll and a pork pie. Sausagemeat and boiled eggs are wrapped in buttery puff pastry and baked. Enjoy thickly sliced for lunch or dinner.
cocoa the crank
Serves: 6 - 8
1 tablespoon oil
1 red onion, diced
1kg high-quality pork sausagemeat
2 teaspoons dried thyme
black pepper to taste
1 (500g) block puff pastry, thawed if frozen
2 hard-boiled eggs, sliced
1 large egg, beaten
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 200 C / Gas 6.
Heat oil in a medium frying pan until hot. Saute onion until translucent and soft, but not browned. Transfer to a bowl. Add sausagemeat, thyme and black pepper. Mix well to incorporate. Set aside.
Roll pastry out on a floured surface to 30x25cm rectangle. Position the pastry with the short end closest to you. Arrange sliced eggs in the centre third of the pastry down the length. Top with the sausagemeat.
Using a sharp knife, cut 2.5cm strips from the edge of the sausagemeat to the outer edge of the pastry at a slant towards you. Brush with egg.
Starting furthest away from you, take the top left strip of pastry and lay it over the sausagemeat. Then, take the top right strip and lay it over the sausagemeat. Repeat until you run out of strips. Tuck the top and bottoms into the plait and brush with egg.
Transfer to a baking tray with two fish slices. Bake in the middle of the preheated oven for 20 minutes. Reduce the oven temperature to 150 C / Gas 2 and continue to cook for another 20 minutes. Serve hot or cold.