If your family is anything like ours, by Good Friday afternoon none of you will want to lay eyes on another piece of chocolate until next Christmas. So by way of a more savoury alternative, here’s a delicious recipe ideas you can rustle up quickly and easily using your favourite Porky Whites sausages!
Preheat the oven to 200oC/400oF/gas mark 6.
Bring a pan of water to the boil and boil the eggs for 6 minutes. Once boiled, plunge the eggs directly into cold water and leave to rest. When cooled, carefully peel the eggs and set to the side.
Then remove the sausage meat from the skins of your Porky Whites sausages and discard the skins. Mix the sausage meat with the herbs (the finely chopped sage leaves, parsley and thyme leaves) add the cayenne pepper and season with salt and pepper.
With your eggs and sausage meat prepped, take the pastry and divide in half. Roll half of the pastry into a rectangle that fits in a baking tray. Flour the baking tray and lay the cut pastry on top. Add a layer of the sausage meat, leaving a little space around the outside. Place the peeled eggs down the middle, making a little groove with your thumb as you go for added stability.
Then carefully place and build the remaining sausage meat around the eggs.
Roll out the other half of the pastry. Brush the edges of the sheet with the beaten egg and lay the pastry over the top, pressing to stick and crimp.
Finally, brush all over with the rest of the beaten egg and make a few slits in the top of the pastry.
Bake for 25-30 minutes, rest and serve. Perfect fora spring picnic with the children.
9 eggs (save one egg for glazing)
800g of Porky Whites (remove sausage meat from the sausage skins. We recommend using our Premium British Traditional Pork Sausages)
1/2 a teaspoon of cayenne pepper
4 sage leaves
A handful of parsley
1/2 teaspoon of thyme leaves
500g of puff pastry
Salt and pepper to season
