Picnic roll, a combination of egg and sausage meat wrapped in puff pastry. Delicious eaten hot or cold making it ideal for a Summer picnic.
Picnic roll is something that was entirely new to me as it’s just not something we ate in Canada. I came across the recipe in a magazine years ago. Since then I’ve made it many times, adapting it as I’ve gone along. As a child growing up on the East Coast of Canada picnics usually comprised peanut butter and jam sandwiches! In fact I had spoken about this elaborate sausage roll to Lesley many times. However, it was only once I made it that she laughed. Far from being new to her, it was something that she had grown up with and was in fact quite traditional fare.
It looks a lot more complicated to make picnic roll than it actually is. We use Jus-Rol ready rolled puff pastry as this makes it simple to put together. However, you can make your own pastry if you would prefer. Firstly roll out the sheet of pastry and then cover it with layer of parma ham. Then follow this process by layering on the slices of ham.
Secondly, spread the sausage mixture over the top, taking care to leave an edge of clear pastry all round.
The next step is to lay the boiled eggs along the middle of the sausage mixture, running the length of the pastry.
Finally, fold over the pastry, taking care to put the seam along the bottom of the sausage roll. Then pinch each end to seal the meat inside the roll, before placing it seam side down on a baking sheet. Before placing in the oven brush the picnic roll with egg wash.
Once cooked remove from the oven and place on a wire rack to cool a little before slicing and serving.
Given the Scottish climate most will attest that advance planning for a picnic can be quite difficult. So many day’s scuppered as the weather lets us down. However we don’t let the weather stop us from having a car boot picnic. This picnic roll is ready to go in around an hour, making it perfect for a last minute picnic. It also keeps well for a few days in the fridge and makes a lovely snack! Indeed we hope you enjoy adding something new to your day out.
If you enjoyed this recipe then you might like our recipe for Scotch Eggs.
- 1 pack ready rolled puff pastry
- 10-12 sausages (any flavour, removed from their skins)
- 5-6 slices parma ham
- 3-4 slices of sliced ham
- 6 eggs (for soft boiling)
- 1 egg (beaten for egg wash)
- Boil the eggs for 4 minutes until firm. Place immediately in cold water and remove the shells. Leave the eggs in the cold water so they cool down before using in the roll.
- Remove the sausages from their skins into a bowl and mash with a fork. Season with salt, pepper and any other spices that you may want to use such as oregano, parsley depending on the sausages you choose. This recipe was made using pork & leek sausages.
- Unroll the pastry and lay flat. Lay the slices of parma ham on top of the pastry, this keeps the pastry from becoming soggy. Follow this with the slices of ham.
- Next spread the sausage mixture over the ham, leaving an inch all around the pastry. Finally place the cooked eggs along the middle of the sausage.
- Using an egg wash brush the sides all around the pastry. Gently using the long side of the pastry start to make the roll. Take this part slowly to ensure the sausage completely wraps around the pastry. Using the egg wash ensure the sides and underneath are fully sealed. Place the sausage roll with the seam side down on a piece baking parchment on a baking tray.
- Brush the roll with the egg wash and place in a preheated oven for 45 minutes.
- Once the 45 minutes is up remove from the baking parchment and if you find the bottom slightly wet then place back into the oven on a hot tray or mesh tray to crisp the bottom.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •