Scotch Egg Twists - cooking recipe

Ingredients

10.5 oz sausage meat
1.5 oz sun-dried tomatoes, chopped
2 None spring onions, chopped
1 tbsp fresh parsley, chopped
1 tsp mixed herbs
2 tsp lemon zest
1/2 tsp ground nutmeg
2 sheets frozen puff pastry, thawed
1 tbsp dijon mustard
6 None quail eggs, hard-boiled (or 3 eggs, hard-boiled), peeled
1 None egg, lightly beaten
None None mixed greens, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Combine sausage, tomatoes, onions, parsley, herbs, lemon zest and nutmeg. Season. Set aside.
Join puff pastry sheets together and roll out into a 10x14 inch rectangle. Place on prepared tray. Spread mustard over pastry. Arrange 1/2 of the filling along center of dough. Top with hard-boiled eggs. Cover with remaining filling and shape into a log.
Cut edges of pastry, on both sides of filling, into 1/3 inch strips, at a slight angle. Fold pastry strips alternately over mixture, slightly overlapping, to resemble a braid. Brush with egg wash. Bake for 30-35 mins, until golden brown. Let cool slightly then slice.
Serve with mixed greens.