You can read our interview with Glenn here
These are great to take on a picnic on the beach but are equally good fresh from the oven at a party.
Baking the bacon in the oven until it is brown and crisp is a good tip for adding flavour and texture; it's also a brilliant way to do bacon for sprinkling on salads and things.
Baking the bacon in the oven until it is brown and crisp is a good tip for adding flavour and texture; it's also a brilliant way to do bacon for sprinkling on salads and things.
500g pack of all-butter puff pastry, fresh or defrosted
150g streaky bacon (I prefer smoked)
400g sausages
4 medium eggs
60g sun-dried tomatoes
120g black pudding
1 egg
150g streaky bacon (I prefer smoked)
400g sausages
4 medium eggs
60g sun-dried tomatoes
120g black pudding
1 egg
1. Put the oven on at 200°c or gas mark 6 (if using defrosted pastry take it out of the fridge).
2. Lay out the bacon in strips on a baking sheet and bake for 15 minutes or until they are really crisp; a good deep brown means more flavour.
3. Place the eggs in boiling water for 7 minutes.
4. Tip the hot water down the sink and leave the hot pan (with the eggs in it) under a cold running tap for a few minutes until the pan and eggs are cold.
5. Skin the sausages and put the filing into a medium-sized bowl.
6. Chop the tomatoes and black pudding into chunks and add to the sausagemeat.
7. Take the bacon out of the oven and allow to cool before chopping into strips and add to the filling mixture; mix all the ingredients together.
8. Roll the pastry into a large 40cm x 40cm square (the length of a roll of cling film).
9. Cut the pastry into two equal rectangles and then spread half the filling up the middle of the pastry so that you have two strips of pastry on either side.
10. Repeat the last step with the other rectangle of pastry and the rest of the filling.
11. Peel and quarter the eggs and lay them in a row on top of the filling.
12. Beat the extra egg with a tablespoon of water and using a pastry brush coat the pastry on either side of the filling with the egg.
13. Roll one strip of pastry on top of the filling - it doesn't need to be tight but try to avoid leaving much air in the middle. Roll the other strip of pastry so that it is on top of the first. Then brush the top of the roll with the beaten egg.
14. Take a large, sharp knife or a bread knife and slice each sausage roll in half and then cut them in half again.
15. Place the sausage rolls on a lightly oiled baking sheet and bake at 200°fc for 30 minutes until they are a good crisp colour.
2. Lay out the bacon in strips on a baking sheet and bake for 15 minutes or until they are really crisp; a good deep brown means more flavour.
3. Place the eggs in boiling water for 7 minutes.
4. Tip the hot water down the sink and leave the hot pan (with the eggs in it) under a cold running tap for a few minutes until the pan and eggs are cold.
5. Skin the sausages and put the filing into a medium-sized bowl.
6. Chop the tomatoes and black pudding into chunks and add to the sausagemeat.
7. Take the bacon out of the oven and allow to cool before chopping into strips and add to the filling mixture; mix all the ingredients together.
8. Roll the pastry into a large 40cm x 40cm square (the length of a roll of cling film).
9. Cut the pastry into two equal rectangles and then spread half the filling up the middle of the pastry so that you have two strips of pastry on either side.
10. Repeat the last step with the other rectangle of pastry and the rest of the filling.
11. Peel and quarter the eggs and lay them in a row on top of the filling.
12. Beat the extra egg with a tablespoon of water and using a pastry brush coat the pastry on either side of the filling with the egg.
13. Roll one strip of pastry on top of the filling - it doesn't need to be tight but try to avoid leaving much air in the middle. Roll the other strip of pastry so that it is on top of the first. Then brush the top of the roll with the beaten egg.
14. Take a large, sharp knife or a bread knife and slice each sausage roll in half and then cut them in half again.
15. Place the sausage rolls on a lightly oiled baking sheet and bake at 200°fc for 30 minutes until they are a good crisp colour.
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