Sausage and egg picnic pie
Tucked into a puff pastry crust, this delicious pie combines two favorites rolled into one, a pastry and a Scottish egg. it is the perfect choice for a summer picnic!
INGREDIENTS
5 eggs, 1 beaten
1 tablespoons of vegetable oil
1 onion, finely chopped
2 packs 110 g of spring onions, chopped
800g beef sausage, peeled
2 tablespoons chopped sage
a small bunch of flat leaf parsley, chopped
4 slices of bacon, chopped
3 tablespoons soured cream
1 tablespoon old-fashioned mustard
60g of breadcrumbs
40g grated ripe cheddar
2 packs of ready-to-use puff pastry 375g
INSTRUCTIONS
1.Preheat oven on 6, 200 ° C gas, 180 ° C fan. Boil 4 eggs during a pot of boiling water for 3 minutes. Drain, then run with cold water for 1 minute. Let it cool, then peel and put aside .
2.Heat the oil during a large skillet. Add the onions and spring onions with a touch spices; fry over low heat for five minutes, until soft. Transfer to an outsized bowl and chill. Add the ingredients to the leek mixture. Mix and season well.
3.Unroll 1 sheet of cake on a greased baking sheet. Center half the sausage filling, leaving a 2-inch border, then top with a row of whole eggs. Sprinkle with the remainder of the sausage mixture, packing tightly round the eggs. Brush the batter with beaten egg.
4.Flatten the second sheet, then cover the contents; pressing to shut . Cut the remainder of the dough, then bend the sides . Use toppings to embellish the pie, if desired.
5.Brush with remaining beaten egg. Cut the highest of the pie to let the steam escape. Refrigerate for a minimum of 10 minutes or up to 2 days (if previously, brush with egg before cooking). Bake on center rack for 55 minutes, until golden brown. If the tart is browning too quickly, remove it to rock bottom rack and reduce the temperature to gas 4, 180 ° C, fan 160 ° C. Let represent 10 minutes. Serve hot or at temperature .
