Scotch Egg Twists

• 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

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
2. Combine sausage, tomatoes, onions, parsley, herbs, lemon zest and nutmeg. Season. Set aside.
3. 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.
4. 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.
5. Serve with mixed greens.

sausage meat, tomatoes, spring onions, parsley, mixed herbs, lemon zest, ground nutmeg, pastry, mustard, quail eggs, egg, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/26170 (may not work)