Oooby cheesy broad bean scotch egg sausage roll from The Ironclad Pan Co.

Here’s a recipe that will make every person at your table, vegetarian and non-vegetarian alike, ooze with gratitude. 

A trick to de-shelling the broad beans is to blanch them first and then pop out the beans. Rip off one end, squeeze the pod and they’ll come flying out!

And if you have a hankering for eggs that taste like they're from the farm, look no further than the Little Organic Egg Co. These eggs are organic and free range, and the chickens have loads of room to roam, peck and socialise outdoors as chickens like to do - these eggs are the bomb! They have bright yellow yolks and as fresh as the day is long.

INGREDIENTS

THE FILLING

1 bulb garlic, minced
1 onion, finely diced
3 T olive oil
1 t smoked paprika or 2 t smoked paprika flakes
Large handful of oregano or basil chopped finely
1 juicy lemon, juiced and zested
2 T olive oil
100 g spinach, lightly steamed and squeezed dry
1 kg fresh broad beans in shell, or 500g frozen broad beans
100 g feta, crumbled
100 g cheddar, grated
100 g parmesan, grated
½ c toasted cashew nuts chopped finely
1 t salt and lots of freshly ground black pepper to taste.
8 Little Organic Egg Co eggs, hard boiled and shelled
Small handful mint & chopped finely

TO ASSEMBLE

600 g vegetarian puff pastry
1 egg yolk for egg wash
Thyme sprigs
Rock salt

METHOD

Heat 3 T olive oil over a medium flame and sauté garlic, onion and smoked paprika until soft but not brown. Mix in the fresh oregano or basil and set aside to cool.

If you're using fresh broad beans, drop them unpeeled into boiling water and simmer for 2 minutes. Then de-shell. If using frozen beans, defrost and drain out any liquid.

Blend spinach, lemon juice, zest and 2 T olive oil in your food processor until a smooth slurry forms. Now add the broad beans and pulse until it’s all holding together but hasn’t turned to mush. 

In a bowl, combine sautéed onion mix, broad bean mix, cheeses, fresh mint and cashew nuts and mix together lightly. Season with salt and pepper.

Roll out the pastry to a 24 x 58 cm rectangle and brush with egg wash. Cut a 5 cm wide piece of pastry from the 24 cm end for binding the ring in the pan later on. Then, using your hands, evenly pat half the broad bean mix on top of the pastry. Arrange the hard boiled eggs evenly down the middle of the broad bean mix. Pat the other half of the broad bean mix over the top and around the eggs so that you can’t see any of the egg.

Roll your creation up length wise, seam side down. Make sure the pastry reaches the whole way around to bind on the seam side. It will split if the pastry is not stuck together well.

Liberally grease your Ironclad Pan with butter, then lay the strip of pastry you cut earlier into your pan. Lay one end in the middle of the pan and the other up the side of the pan. You will use this to bind the two ends together. Now re-egg wash this piece.

Pick up the log, seam side down and swiftly transfer into the pan forming a circle. You might need someone to help you do this! Each end should meet in the middle of the extra pastry strip. Wrap the pastry strip around the ends to seal them together, using a little more egg wash to seal.  Liberally prick with a fork and brush with egg wash. Sprinkle with thyme sprigs and rock salt.

Bake for 50 minutes to 1 hour at 180°C until golden brown and serve with lashings of tomato relish and a big crunchy salad.