Curried Beef ‘Scotch Egg’ Sausage Rolls

When you want a delicious curry sausage roll but shoving an egg in the middle makes it ‘scotch eggy’ …this is your recipe!

20 mins
40 mins

Ingredients

  • 1 pack Hellers Curried Beef Sausages
  • 2 x size 6 eggs [or 6 x quail eggs if you can get them] hard boiled and peeled
  • 1 roll flakey puff pastry defrosted
  • 1 small bunch parsley or coriander leaves roughly chopped
  • 1 egg for egg washing top
  • Sesame seeds for decorating pastry
  • Favourite chutney or riata to serve

  1. Preheat oven 200C and line a tray with baking paper

  2. If using large eggs cut them in half across the middle

  3. Remove the sausage meat from the casings by cutting along the side and peeling off the casing. Place into a bowl and add the chopped herbs, mix well together

  4. Roll out 3/4 of the roll of defrosted puff pastry and remove plastic then cut, place leftover pastry in fridge

  5. Spread half the sausage meat evenly along the middle of the pastry spread it out wide enough to allow 2-3 cm each side as you evenly space out the eggs along the sausage meat yolks facing you. Use the remaining sausage meat to incase the eggs

  6. Using a sharp small knife cut even sections along each side of the pastry to create a cut fringe. Try not to cut to close leave 2 cm around the meat of uncut pastry. Start at one end and gently plait the pastry then brush with egg and sprinkle wit sesame seeds

  7. Bake in the hot oven for up to 40 mins or until golden brown

  8. Cut through into 4 generous sections - the challenge is cutting through the yolk so have fun! Serve with your favourite chutney and riata yoghurt