Garland sausage roll slice

Garland sausage roll slice might be a good recipe to expand your hor d'oeuvre recipe box. For $2.19 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 688 calories, 22g of protein, and 49g of fat per serving. This recipe serves 8. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you have quail eggs, wholegrain mustard, flat-leaf parsley, and a few other ingredients on hand, you can make it. 48 people were glad they tried this recipe. With a spoonacular score of 60%, this dish is pretty good. Try Garland Of Spring Vegetables, Royal Garland Fizz, and Judy Garland’s Favorite Salad for similar recipes.

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Boil eggs for 2½ mins, then cool slightlybefore peeling and trimming each end.Heat oven to 220C/200C fan/gas 7.In a bowl, mix together the sausagemeatgrated onion, apple, parsley, Tabasco,ham and breadcrumbs. Roll the pastryout to a rectangle about 25 x 35cm,carefully lift onto a baking sheet andbrush all over with beaten egg.Press two-thirds of the sausage mixalong one of the long sides of the pastry,leaving 2cm pastry free on one side forsealing, and half of the pastry empty onthe other side for folding over later. Pressa line down the middle of the meat withyour finger, then lay the eggs along it,trimmed end to trimmed end. Press overthe rest of the sausagemeat. Fold thepastry over the sausage and press theedges together, before trimming witha knife and sealing well by pressing theedges with a fork.Brush all over withmore egg and bake for 40 mins untilgolden. Leave to cool, then slice and servewith mustard. Can be made 1 day ahead.

 

Step by step:

1. Boil eggs for 2½ mins, then cool slightlybefore peeling and trimming each end.

2. Heat oven to 220C/200C fan/gas 7.In a bowl, mix together the sausagemeatgrated onion, apple, parsley, Tabasco,ham and breadcrumbs.

3. Roll the pastryout to a rectangle about 25 x 35cm,carefully lift onto a baking sheet andbrush all over with beaten egg.Press two-thirds of the sausage mixalong one of the long sides of the pastry,leaving 2cm pastry free on one side forsealing, and half of the pastry empty onthe other side for folding over later. Pressa line down the middle of the meat withyour finger, then lay the eggs along it,trimmed end to trimmed end. Press overthe rest of the sausagemeat. Fold thepastry over the sausage and press theedges together, before trimming witha knife and sealing well by pressing theedges with a fork.

4. Brush all over withmore egg and bake for 40 mins untilgolden. Leave to cool, then slice and servewith mustard. Can be made 1 day ahead.

Nutrition Information: