Whole Egg Sausage Rolls

MAKES 8 PREPARATION 30 MINUTES COOKING 40 MINUTES

8 small eggs, at room temperature, plus 2 extra 500g beef mince 1 small onion, grated 2 tablespoons barbecue sauce ¼ cup flat-leaf parsley, chopped 2 sheets frozen puff pastry, thawed 1 / cup soft fresh breadcrumbs 3

1. Preheat oven to 200°C or 180°C fan-forced. 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. 2. 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 minutes. Drain, then cover with cold water to cool. Peel eggs. 3. Combine mince, onion, sauce, parsley and one of the extra eggs in a bowl. 4. Place pastry sheets on a flat work surface. Sprinkle each sheet with half the breadcrumbs. Spread half the mince mixture over each sheet, leaving a 6cm border at one end. Arrange cooked 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. 5. Place sausage rolls on prepared tray, sealed-sides down. Brush pastry with lightly whisked remaining extra egg. Bake for 20 minutes or until browned and cooked.