Name: Scotch egg sausage roll ring recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12
Ingredients: 12 eggs; 20.00 ml olive oil; 1 brown onion, finely diced; 3 cloves garlic, crushed; 1kg pork mince; 82.50 ml parsley, chopped; 500.00 ml panko bread crumbs; 3 sheets puff pastry, defrosted; 20.00 ml black and white sesame seeds

by Greer Worsley Last updated on 11/11/2022

Feed a crowd with this scotch egg sausage roll ring - boiled eggs encased in sausage roll filling wrapped in puff pastry and baked into a big ring. - Greer Worsley

Ingredients

12 eggs
1 tbsp olive oil
1 brown onion, finely diced
3 cloves garlic, crushed
1kg pork mince
1/3 cup parsley, chopped
2 cups panko bread crumbs
3 sheets puff pastry, defrosted
1 tbsp black and white sesame seeds

Method

Step 1

Bring a large saucepan of water to the boil. Use a slotted spoon to lower 9 eggs into the water. Boil for 9 minutes, then drain and run under cold water. Peel and set aside.
Step 2

Heat oil in a small saucepan and add onion. Cook, stirring, for 4 minutes, until starting to soften. Add garlic and cook for a further 2 minutes. Transfer to a bowl and allow to cool. Once cool, add pork mince, parsley, panko and 2 lightly beaten eggs. Season well with salt and pepper. Mix very well - it’s best to use your hands.
Step 3

Preheat oven to 180C fan-forced. Line a 22-24cm spring form cake tin with baking paper. Beat remaining egg in a small bowl.
Step 4

Place the three sheets of puff pastry, slightly overlapping, in a long line on the bench in front of you. Press to seal the overlaps, then gently flip the entire long sheet. Place half the pork mixture down the length of the pastry so it covers a strip down the middle. Position eggs evenly along the pork strip, so that they lie across the pork. Top with remaining pork mixture and press to enclose the eggs in a long sausage shape. Lift the empty edge of pastry at the front over the egg-filled pork sausage, then gently roll the entire sausage over so it is completely encased in pastry. Shape into a ring, and lift into prepared tin. Trim any excess pastry at the join and press the pastry ends together to close the circle.
Step 5

Brush the top with beaten egg. Sprinkle with sesame seeds.
Step 6

Bake for 35-40 minutes until golden. Allow to cool slightly in the tin, then release the spring and remove the sides of the tin. Transfer sausage roll ring to serving platter.