Meat is a rare treat in our house so I was very excited to imagine then cook up this delicious Scotch-Egg-Sausage-Roll mash up! Serve it piping hot straight to the dinner or picnic table with lashings of tomato chutney and a crunchy salad and you’ll have your family eating out the palm of your hand, AND your Ironclad Pan. Any left overs are divine served warm or cold the next day. I hope you have as much fun as I did creating and eating this monster scotch egg sausage roll with the ones you love.
THE FILLING
2 T olive oil
1 onion finely chopped
8 cloves garlic finely chopped
1 T dried thyme
Large handful fresh oregano coarsely chopped
600 g Woody’s 3 meat mince (or your chosen meat mince)
3 T Mitchells Bone Broth Powder
2 t course ground mustard
2 T Worcestershire sauce
30 g grated parmesan
2 T almond meal
Salt and pepper to season
¾ c edamame peas refreshed in boiling water
6 free range, soft boiled eggs, peeled
THE PASTRY
500 g flakey or puff pastry
Egg wash, thyme sprigs and rock salt to finish
METHOD
Heat olive oil over a medium flame and saute garlic, onion and thyme till soft but not brown. Add fresh oregano and set aside to cool.
Combine all the remaining ingredients apart from the eggs in a bowl, then add sautéed onions, mix well.
Roll out pastry to a rectangle 24 x 58 cm and brush with egg wash. Cut a 5 cm wide piece of pastry from the 24 cm end for binding the ring in the pan later on.
Then, using your hands, evenly pat the meat mix on top of the pastry leaving a centimetre free on all sides.
Arrange eggs evenly down the middle of the meat. Now mould one side of the meat around and over the eggs making sure you fill in the gaps between the eggs. You shouldn’t be able to see any egg once finished.
Roll the creation up length wise, making sure pastry meets pastry to bind on the seam side. Trim each end so the meat filling is just revealed.
Liberally grease your Ironclad Pan with butter then lay the strip of pastry you cut earlier into your pan. (Lay one end in the middle of the pan and the other up the side of the pan). You will use this to bind the two ends together. Now re-egg wash this piece.
Pick up the log, seam side down and swiftly transfer into the pan forming a circle. Each end should meet in the middle of the extra pastry strip. Wrap the pastry strip around the ends to seal them together, using a little more egg wash to seal.
Liberally egg wash the ring then sprinkle with thyme sprigs and rock salt.
Bake for 50 minutes to 1 hour at 180°C till golden brown and serve with lashing of tomato relish and a big crunchy salad.
