WHOLE EGG SAUSAGE ROLLS
MAKES 8 PREP 30 MINS COOK 40 MINS $1.40 EACH 8 small eggs, at room temperature, plus 2 extra
500g beef mince 1 small onion, grated
2 tbsp barbecue sauce ¼ parsleycup chopped flat-leaf 2 sheets frozen reduced-fat puff pastry, thawed 1/3 cup soft fresh breadcrumbs
ONE Preheat oven 200°C/180°C fan. Line a baking tray with baking paper. Place a wire rack over the baking tray. Line the rack with baking paper then, using the tip of a sharp knife, pierce paper all over.
TWO Place eggs in a single layer in a saucepan. Cover with cold water. Bring to the boil over moderate heat, stirring gently (this helps centre the yolks). Boil, without stirring, for 7 mins. Drain; cover with cold water to cool. Peel eggs.
THREE Meanwhile, combine mince, onion, sauce, parsley and 1 extra egg in a bowl.
FOUR Place pastry sheets on a flat work surface. Sprinkle each sheet with half the breadcrumbs. Spread half of the mince mixture over each sheet, leaving a 6cm border at one end. Arrange 4 eggs, slightly apart, lengthwise along centre of mince mixture. Brush border edge with water. Roll pastry and mince mixture over to enclose eggs, pressing border edge to seal. Cut rolls between eggs. Pinch pastry at each end to enclose eggs. Place sausage rolls on prepared rack, seal sides down. Brush pastry with lightly whisked remaining extra egg. Bake for 30 mins or until browned and cooked.