- 1/4 cup [60 g] butter
- 1 large onion, chopped
- 1 garlic clove, crushed
- 2 tablespoons [30 mL] freshly chopped sage
- 2 tablespoons [30 mL] freshly chopped parsley
- 1 1/2 pounds [680 g] sausage meat
- Salt and pepper, to taste
- 2 teaspoons [10 mL] Dijon mustard
- 1 egg, beaten
- 1 pound [454 g] flaky pastry dough
- 3 shelled hard-boiled eggs, halved
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- Preheat oven to 400°F [200°C].
- Melt butter into a small casserole.
- Stirring every once in a while, soften together chopped onion, crushed garlic and freshly chopped sage and parsley over low heat.
- Into a large bowl, mix chopped onion mixture into sausage meat.
- Salt and pepper mixture; then mix in Dijon mustard and almost all of beaten egg [reserving a little to brush dough], until well combined.
- Roll flaky pastry dough into a 9 x 12-inch [23 x 30-cm] rectangle.
- Evenly spread half of sausage meat mixture over the middle of dough rectangle.
- Arrange hard-boiled egg halves over mixture; cover egg halves with remaining sausage meat mixture.
- Starting at each end, fold dough over sausage meat mixture.
- Brush dough with reserved beaten egg.
- Bake into preheated oven for 30 to 40 minutes, until golden brown.
- Serve hot, or cold.
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