Giant sausage egg and bacon rolls

Ingredients

3 25x25cm square sheets of puff pastry (or 300g pastry if your making it yourself)
6 good quality large pork sausages, skins removed
9 short cut rindless bacon, fat removed
3 eggs, hard boiled, peeled and cut in quarters
¼ cup parsley, chopped
1 egg, lightly beaten

Preheat oven to 180^oC.
Line a large oven tray with Multix Bake. Place sheet of Multix Bake on a large chopping board. Lay a sheet of puff pastry on the bake, arrange 3 rashers of bacon diagonally across the centre.
Take 2 skinless sausages and stretch them (if required) slightly so they fit the width of the pastry.
Place a sheet of cling over the sausages and use your hand to press and spread the sausage meat flat across the bacon and pastry, remove the cling (leave a 4-5 cm border of pastry at either end).
Sprinkle the meat with chopped parsley and then place 4 egg quarters end to end across the centre of the sausage mince.
Brush the edges of the pastry with water and using the Multix Bake as a aid, lift and roll the pastry over the filling, seal and roll the edges of the pastry and finish off by crimping with a fork.
Repeat with the other 2 pastry sheets.
Cut each roll in half, then cut 3 shallow slashes on the top and place on the large bake lined oven tray.
Brush each roll with a little egg wash and bake in the oven for about 30 minutes or until the sausage meat is cooked through and the pastry is crisp and golden. Serve with salad and a tomato relish.

Tip: Using Multix Bake or Cling to shape and roll any soft filling into a tight sausage for easy handling.