Scotch Egg Roll

I came up with this while trying to decide one day which one I like the most-Scotch Eggs or Sausage Rolls! Needless to say I couldn't make up my mind & thought “why not have both?” So here's my Scotch Egg Roll, great served cold at a party or picnic!


Cuts into 8-10 slices Approx 32p-41p a slice


Prep/Cooking time 1hr



1 pack ready rolled puff pastry

500g pork sausage meat (or you could use a pack of sausages & remove the skins)

1 onion, finely chopped

4-5 eggs (depending on size ie medium or large)

1 tsp each dried parsley & sage

salt & pepper



First hard boil the eggs (about 8 minutes) & allow to cool before peeling.

Cook the onion gently in some oil until soft but not brown, add the herbs after about 5 minutes. Set aside to cool.

Place the sausage meat into a large mixing bowl with the cooled onion & herbs & some salt & pepper. Mix well with your hands.

Lay the pastry out on a board.

Take half the sausage mixture & place it along the long edge of the pastry.

Make a shallow dip in the middle & place the eggs along it so they are touching.

Place the rest of the sausage on top of the eggs & press it down so that the eggs are completely covered.

Lift up the edge of the pastry & carefully roll it over, brush the other edge of the pastry with beaten egg to seal.

Lay the roll seam side down on to a baking tray, brush all over with egg & lightly score the top.

Press the ends down firmly & trim with a knife or crimp if you like.

Place in the oven for about 25-30 minutes at 170Fan/190C/Gas5.

Serve cold in slices.

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