Alastair Hendy's Picnic Roll

Name: Alastair Hendy's Picnic Roll
Prep time: 75 min
Cook time: 70 min
Total time: 145 min
Yield: 6
Cuisine: British
Ingredients: 8 good quality sausages (450g); 15g chopped mixed parsley, sage and thyme; 50g fresh breadcrumbs; 3 shallots, peeled and finely chopped; 1 garlic clove, peeled and cruched; salt and black pepper; 5 peeled, hard-boiled eggs; 8 long slices proscuitto or 2 x 80g packs thin-slice proscuitto; 150g thickly sliced ham; 1 x 375g pack ready rolled short-crust pastry; 1 egg beaten for brushing

Over a year ago 3,780 views

Prep: 75 mins

Cook: 70 mins

Serves: 6

British Snack 🎉 Party Food 👨‍👩‍👧‍👦 Family Food 🧺 Outdoor & Picnic

Ingredients

8 good quality sausages (450g)
15g chopped mixed parsley, sage and thyme
50g fresh breadcrumbs
3 shallots, peeled and finely chopped
1 garlic clove, peeled and cruched
salt and black pepper
5 peeled, hard-boiled eggs
8 long slices proscuitto or 2 x 80g packs thin-slice proscuitto
150g thickly sliced ham
1 x 375g pack ready rolled short-crust pastry
1 egg beaten for brushing

Accompaniment

Method

1
1. Squeeze the sausage meat from the skins and mix with 2 tbsp of the herbs, the breadcrumbs, shallots, garlic, salt and pepper. Put a large sheet of greaseproof paper on a chopping board and sprinkle over the remaining herbs. On top, press the sausage mixture into a rectangle about 30cm x 14cm. Lay the eggs end to end along the middle of the sausage rectangle. Using the paper to help, roll the sausage mixture around the eggs to make a large fat sausage shape.
2. Lay the slices of prosciutto or pancetta in one even overlapping layer across another piece of greaseproof paper to make a rectangle the length of the egg sausage, then lay the ham slices on top. Place the egg sausage on this, and roll up tightly, using the paper to help, until the egg sausage is fully wrapped. Unroll the pastry and place the egg sausage on one long end. Roll the pastry up to enclose the egg sausage. Seal the ends and place on a baking tray, seam side down. Chill for 1 hour.
3. Preheat the oven to 180C/160C fan/350F/gas 4. Slash the top of the picnic roll with a sharp knife, brush with beaten egg and bake for 1 hour 10 minutes or until golden and cooked through. Eat hot or cold.