Egg and Sausage Parcels

1970-01-01

Cuisine: American

Can be served hot for brunch or cold for a picnic This recipe serves

Ingredients

2 sheets frozen puff ready to roll puff pastry
250 grams sausage meat -- a mix of hot and regular
1/4 cup fruit chutney
4 hard-boiled eggs Egg, whole, cooked, hard-boiled
salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
1 egg -- slightly beaten Egg, whole, raw, fresh

Method

Step 1

Cut each pastry sheet into 4 squares. Combine sausage meat and chutney and divide into 8 portions. Place a portion of sausage mixture on each pastry square. Cut eggs into halves and place half an egg (round side up) on sausage meat, season with salt and pepper. Brush outside edges of pastry lightly with egg wash and bring towards centre, sealing edges of pastry firmly so that filling is enclosed. Place parcels on lightly greased baking tray. Glaze with egg wash and bake in very hot oven ( 500-525F ) for 10-12 mins. Cool on wire rack and refrigerate. Serve hot or cold

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