SAUSAGE AND EGG STRUDEL

Preparation Method :

• Pie Crust Rub the butter into the flour. Stir in the egg to make a firm dough. Wrap in plastic wrap (clingfilm) and chill for 30 minutes.
• Strudel Preheat the oven to 400°F (200°C/gas 6). Place 4 eggs in a pan of cold water and bring to a boil. Simmer gently until soft-boiled, about 3 minutes. Let cool, then shell and set aside.
• Put the sausage meat in a bowl. Add the apples, scallions, parsley, chives, creme fraiche, mustard, bread crumbs, and cheese. Season with salt and pepper.
• Roll out half the pastry on a floured work surface. Cut out a rectangle, measuring about 6 x 12 inches (15 x 30 cm).
• Arrange half the sausage filling down the center of the pastry, leaving a 2-inch (5-cm) border. Top with the whole peeled eggs in a row, lengthwise. Cover with the remaining filling.
• Whisk the remaining egg in a bowl. Brush some over the edges of the pastry. Roll out the remaining pastry into a sheet large enough to drape over the sausage filling.
• Press down well on the edges to seal in the filling. Trim the pastry and crimp the edges with a fork. Brush with the egg and make several slashes in the top to release steam.
• Bake for about 1 hour, until golden brown. Serve hot.