Scotch Egg Twists

• 10 1/2 ounces sausage meat
• 1 1/2 ounces sun dried tomatoes chopped
• 2 spring onions chopped
• 1 tablespoon fresh parsley chopped
• 1 teaspoon herbs mixed
• 2 teaspoons lemon zest
• 1/2 teaspoon ground nutmeg
• 2 sheets frozen puff pastry thawed
• 1 tablespoon dijon mustard
• 6 quail eggs hard-boiled, or 3 eggs, hard-boiled, peeled
• 1 egg lightly beaten
• 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, onions, parsley, herbs mixed, lemon zest, ground nutmeg, pastry, mustard, eggs, egg, mixed greens

Taken from www.yummly.com/recipe/Scotch-Egg-Twists-1403597 (may not work)