Name: Sausage pastry twist
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Ingredients: 300 gram sausage mince; 1/4 cup chopped sun-dried tomatoes; 2 green onions, chopped; 1 tablespoon chopped parsley; 1 teaspoon mixed herbs; 2 teaspoon grated lemon zest; 1/2 teaspoon ground nutmeg; 1 1/2 sheets frozen puff pastry, thawed; 1 tablespoon dijon mustard; 6 quail eggs, hard-boiled (or 3 eggs, hard-boiled), shelled; 1 egg, lightly beaten; salad, to serve

Ingredients

300 gram sausage mince

1/4 cup chopped sun-dried tomatoes

2 green onions, chopped

1 tablespoon chopped parsley

1 teaspoon mixed herbs

2 teaspoon grated lemon zest

1/2 teaspoon ground nutmeg

1 1/2 sheets frozen puff pastry, thawed

1 tablespoon dijon mustard

6 quail eggs, hard-boiled (or 3 eggs, hard-boiled), shelled

1 egg, lightly beaten

salad, to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.In a large bowl, combine mince, tomatoes, onion, parsley, herbs, zest and nutmeg; season to taste.

3.Join pastry together and roll out into a 25 x 35cm rectangle. Place on tray; spread with mustard.

4.Arrange half the filling along centre of pastry. Top with eggs; cover with remaining filling, moulding together.

5.Cut edges of pastry, either side of filling, into 1cm strips, at a slight angle. Fold pastry strips alternately over mixture, slightly overlapping to resemble a plait. Brush with egg.

6.Bake 30-35 minutes, until golden; cool slightly before cutting into slices. Serve with salad.

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Ingredients

Method

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