|Scotch Egg Rolls|
Until John Gray at Going Gently, Scotch Eggs had never entered my consciousness. I think I had one in the fake English Pub at EPCOT once, but it was likely as fake as Ye Olde English Pub. A little research shows that this delicacy has been around for nearly 200 years. A hard boiled egg, wrapped in sausage, breaded and cooked. Someone posted a traditional recipe a few weeks ago and I tried that. A few days ago I came across a recipe for the egg roll and decided to give it a try.
7 eggs - hard boil 6 of them
1 pound bulk Italian sausage (I used hot)
4 -6 ounces extra sharp cheddar cheese - shredded
1 package frozen puff pastry.
Start by hard boiling 6 eggs, I prefer mine done, so 8-10 minutes at a nice boil, cover and let cool. Peel the hard boiled eggs. Thaw the puff pastry per the package directions. Beat the 7th egg in a bowl and have a basting or pastry brush handy. The pastry package I was working with had two sheets. I worked with them one at a time. Unfold the puff pastry on parchment or waxed paper. Flatten a thin layer of the sausage on about 2/3rd of the sheet of puff pastry. Place the eggs in the middle, sprinkle with about half of the shredded cheese, roll up - the paper layer will keep the pastry from sticking to the board and make this easier. Seal the edge with beaten egg. Transfer to a non-stick baking sheet. Repeat with remaining ingredients. Brush the top with beaten egg. Bake at 400 degrees F, for 30-35 minutes. Cool and slice. Can be served cold making it a great make ahead dish.
My office's summer gathering is Sunday night, I will post in the comments what people thought of this dish.