Scotch Egg Twists

12 ingredients
5 steps

Ingredients

  • 10.5 oz sausage meat
  • 1.5 oz sun-dried tomatoes, chopped
  • 2 None spring onions, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp mixed herbs
  • 2 tsp lemon zest
  • 1/2 tsp ground nutmeg
  • 2 sheets frozen puff pastry, thawed
  • 1 tbsp dijon mustard
  • 6 None quail eggs, hard-boiled (or 3 eggs, hard-boiled), peeled
  • 1 None egg, lightly beaten
  • None None mixed greens, to serve

Directions

  1. 1
    Preheat oven to 400°F. Line a baking tray with parchment paper.
  2. 2
    Combine sausage, tomatoes, onions, parsley, herbs, lemon zest and nutmeg. Season. Set aside.
  3. 3
    Join puff pastry sheets together and roll out into a 10x14 inch rectangle. Place on prepared tray. Spread mustard over pastry. Arrange 1/2 of the filling along center of dough. Top with hard-boiled eggs. Cover with remaining filling and shape into a log.
  4. 4
    Cut edges of pastry, on both sides of filling, into 1/3 inch strips, at a slight angle. Fold pastry strips alternately over mixture, slightly overlapping, to resemble a braid. Brush with egg wash. Bake for 30-35 mins, until golden brown. Let cool slightly then slice.
  5. 5
    Serve with mixed greens.

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