Savoury strudel

Preheat the oven to 200 ºC (400 ºF). Roll out the puff pastry crust into a fairly thin 25 x 40 cm rectangle. Brush lightly with lightly whisked egg white. Spread the pork sausage meat evenly over the pastry, leaving a 3 cm edge all the way around, except along one long end where the meat can be spread right to the edge of the pastry. Spread the meat with mustard and arrange the slices of ham on top if using. Arrange the egg halves in a long row down the centre of the pastry, alternating them with slices of gherkin. Brush the edge of the pastry with water. Carefully roll the pastry up lengthwise, starting at the end where the meat has been spread right to the edge. Press the ends together and trim neatly. Brush the pastry with lightly beaten egg yolk and decorate with the leftover pieces of puff pastry. Place the roll on a baking tray and bake for 30-45 minutes or till the pastry crust is golden brown and puffed up.
Serves 4-6.