500g lean beef mince
6 sausages, taken out of their skins
1 tsp chilli flakes
1 tsp salt
1 small onion, finely chopped
1 slice bread, blitzed into breadcrumbs
a large handful of fresh parsley
5 hard-boiled eggs (boiled for 8 minutes, then plunged into cold water), peeled
500g ready-rolled puff pastry
3 tsp yeast extract, mixed with 1 tsp warm water
1 egg, beaten, for eggwash
Preheat the oven to 200°C/fan 180°C.
Put the mince, sausage meat, chilli flakes, salt, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.
Lay two long lengths of clingfilm on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 30cm x 25cm. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the clingfilm, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the clingfilm and put the roll into the fridge.
Roll out the pastry to about 35cmx 35cm and 5mm thickness and brush the surface with the yeast extract mix. Remove the meat roll from the clingfilm and place lengthways on the rolled-out pastry, just off centre. Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round.
Brush the pastry with the egg wash and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden and the roll is cooked through.
