Sausage and egg roll

    40 min

    Just like a hot baked sausage roll, however with hard boiled eggs added to the filling - a delicious breakfast alternative. Nice served with tomato chutney.

    Samantha's Supper

    Kent, England, UK
    10 people made this

    Serves: 2 

    • 190g chilled ready rolled puff pastry
    • 2 good quality pork chipolatas, skinned
    • 2 hard boiled eggs, peeled and sliced
    • salt and pepper to taste
    • 1 egg, beaten, or milk for glaze

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Take pastry out of the fridge 20 minutes before use.
    2. Preheat the oven to 220 C / Gas 7. The ready rolled puff pastry should come with baking paper, however if it doesn't, line a tray with baking parchment,
    3. Cut the pastry in half. Spread out the sausage onto each pastry slice and push around in the centre. Lay egg slices, overlapping, on top of the sausage and season well. Repeat with remaining egg.
    4. Carefully roll up pastry, seal edges with beaten egg or milk. Turn over. Score the top with a knife and brush all over top and sides with beaten egg or milk. Repeat and place onto a baking tray, allowing a sufficient gap.
    5. Bake in the oven until golden and until the sausage is no longer pink at the centre, 35 to 40 minutes.

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    Reviews in English (1)


    really tasty snack thank you  -  20 Sep 2012