Scotch Egg Pasties

Name: Scotch Egg Pasties
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 8
Cuisine: british
Ingredients: 9 medium eggs (it's important they're not large); 8 good-quality large pork sausages (from the meat counter if you can), meat squeezed out; 6 spring onions finely sliced; 2 x 500g blocks frozen shortcrust pastry defrosted; plain flour for dusting; brown sauce or piccalilli, to serve

4.60 (20)

⏱ 70 mins 🍽 Serves 8 🌶 british ✅ More effort 🏷 Main course

These inventive pasties merge the beloved Scotch egg with a traditional pastry case. A soft-boiled egg is enveloped in a seasoned pork and spring onion filling, all wrapped in shortcrust pastry. After baking to a golden finish, they are ideal served warm from the oven or packed for a picnic. Enjoy them with a dollop of brown sauce or piccalilli for added flavour. This recipe makes 8 pasties and takes about 70 minutes to prepare and cook.

Ingredients

9 medium eggs (it's important they're not large)
8 good-quality large pork sausages (from the meat counter if you can), meat squeezed out
6 spring onions finely sliced
2 x 500g blocks frozen shortcrust pastry defrosted
plain flour for dusting
brown sauce or piccalilli, to serve

Method

Place 8 eggs into a pan of boiling water. Once boiling again, cook them for 6 mins. Drain the water and cool the eggs under a cold tap before peeling them gently. While they cook, combine the sausagemeat and sliced spring onions with your hands.
Roll out one block of pastry until you can cut 3 circles measuring 18cm across. Roll the leftover pastry again. each block should yield 4 circles in total. Prepare two baking trays by dusting them lightly with flour.
With damp hands, flatten one portion of the sausage mixture over each pastry circle, nearly reaching the edge. Moisten the pastry edges. Position a peeled egg in the centre of each, season with salt and pepper, then draw the pastry up and over to enclose it, sealing the edges. Crimp the seams and transfer each pasty to a baking tray.
Lightly beat the remaining egg and use it to glaze the pasties. Refrigerate them for 30 mins. Preheat your oven to 220C/200C fan/gas 7. Bake the pasties for 25 mins, one tray at a time, until they turn golden. They can be baked on the day and taken warm, or made ahead, cooled, chilled, and packed with your chosen sauce.

Nutrition (per serving)

Calories795 kcal

Fat52 g

Saturates19 g

Carbs63 g

Sugars2 g

Fibre3 g

Protein22 g

Sodium876 mg

Salt2 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisinebritish