10 September 2014,13:44 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

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. 


Pie Crust

  • 500 grams salted butter, chilled and diced
  • 750 grams all-purpose (plain) flour
  • 2 large eggs, beaten


  • 6 large eggs
  • 1 kg good- quality pork sausages, peeled and crumbled
  • 4 dessert apples, peeled, cored, and grated
  • 6 scallions (spring onions), finely chopped
  • 4 tablespoons finely chopped fresh parsley
  • 4 tablespoons finely chopped fresh chives
  • 5 tablespoons créme fraîche or plain yogurt
  • 2 tablespoon wholegrain mustard
  • 200 grams fine dry bread crumbs
  • 100 grams freshly grated mature Cheddar cheese
  • Salt and freshly ground black pepper
  • 500 grams sheets ready-rolled puff pastry

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