Why go small when you go can go BIG with this giant sausage roll recipe with an egg added to the centre. Made with chorizo sausages and beef mince this recipe is great for Father's Day and Football Finals recipe.
Preheat oven to 200°C/180°C fan forced. Line a large oven tray with baking paper
Bring a medium saucepan of water to a rapid simmer. Gently lower 6 of the eggs into water and begin timing for 5 minutes. Transfer to a large bowl of iced water to stop cooking. Peel and set aside
Squeeze chorizo mince from casings into a large bowl. Add beef mince, onion, carrot, breadcrumbs, parsley and 1 of the raw eggs. Season and mix well
Join pastry sheets together, overlapping by 2cm, to form 1 large rectangle. Spoon mince mixture lengthways along one side of pastry, leaving 2cm border at both short ends and along the other long end. Make a row of 6 indentations with the back of a spoon for the eggs. Add the eggs to the indentations
Lightly beat the remaining raw egg and use to brush pastry edges. Using the baking paper to help, roll up to enclose filling. Place seam-side down on prepared tray and tuck ends underneath. Score top at 2cm intervals. Brush with remaining beaten egg. Sprinkle with sesame seeds and bake for 45 minutes or until filling is cooked through and pastry is golden and puffed