Brunch Wrap

Ingredients

Makes 4 wraps

500g puff pastry (defrosted if frozen)
4 tablespoons HP Sauce
4 rashers streaky bacon, lightly grilled
100g tin of baked beans
4 small tomatoes, sliced
2 eggs, hardboiled & sliced
2 pork sausages, cooked
Freshly milled black pepper
Milk for brushing

Recipe

Pre-heat the oven to 190C/375F/Gas 5.


On a lightly floured surface roll out the pastry to about ½ cm thick and cut out 4 x 16cm squares. Take each piece with the 4 points like a compass facing north, south, east & west. Roll out the east and west sides so that you have an elongated diamond – these will be wrapping over the filling. Spread each piece of pastry with a tablespoon HP sauce.


Now for the filling. Lay first a rasher of bacon in each top to bottom, then a spoon of beans spread out, then slices of tomatoes, then the egg and finally half a sausage cut lengthways. Season with pepper.


Take each one and fold the larger flaps into the centre over the filling. Seal with a little water. Brush with a little milk and place on a baking tray lined with parchment. Bake in the centre of the oven for 15 minutes until the wraps are puffy and golden. Leave to rest a few minutes before serving or before wrapping up for the perfect deskfast.