Pastry Wrapped Stuffed Eggs

Ingredients

• 6 eggs
• 1 small English onion
• 1/2 teaspoon dried powdered sage
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 6 oz all-purpose flour
• 2 oz butter
• Cold water as needed
• 1 egg white, beaten

Method

1. 1 Boil eggs for 10 minutes, cool in cold water, peel, and cut in half lengthwise. Remove yolks and set whites aside.
2. 2 Finely chop onion and parsley. Mash yolks with a fork and mix with onion, parsley, sage, salt, and pepper.
3. 3 Fill egg whites with the yolk mixture and press halves together. Roll out flour and butter pastry thin, cut circles, and wrap each egg.
4. 4 Brush pastry with beaten egg white. Bake at 350°F for 15 minutes until golden brown. Serve with vegetables.