One of my favorite Chinese restaurant dish is egg rolls but the outer layer is a no-no for low-carb living. So I created this ...

Brush sausage rolls with egg to ensure a glossy sheen, and try sprinkling them with sesame or poppy seeds for a pretty effect.

Brush the sausage rolls all over with beaten egg. Sprinkle with sesame seeds. Add a crown shape to each sausage roll then brush with egg wash. Chill in the fridge for 20 minutes. Preheat the oven ...

Slice it in two to make two long rectangles. Brush a line of the beaten egg up one side. Place a line of the sausage meat beside this. Roll the pastry up and press in the seam with your fingers ...

But cut one in half and you’ll reveal a pork sausage layer swaddling a cooked egg with sunny yolk. There’s little certainty about the origins of Scotch eggs—except that the name has little ...

Brush the top half of the pastry with egg or milk (this helps the pastry stick together when you roll it). Roll up pastry to enclose the sausage meat in a tight parcel; you should end up with ...

Fold sheets in half away from you, then roll in half again so there is a double layer at the base. Use the egg to glue each roll. Brush egg on top too, and sprinkle with seeds. Cook in oven for 30 ...

Use your hands to form each portion into a sausage ... Cut each long roll into 5 or 6 pieces. Prick each piece twice with a fork or the point of a sharp knife. Brush with the egg wash and sprinkle ...