WHOLE EGG SAUSAGE ROLLS

Homes+ (Australia) - - EASY FOOD -

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.

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