Scotch egg pasties

Recipe uploaded by

Jane Hornby

4 ratings

Recipe by Jane Hornby

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1. Bring a pan of water to the boil and lower in 8 of the eggs. Bring back to the boil and simmer for 6 mins. Drain, then cool under cold water. Peel carefully as the yolks will still be quite soft. Meanwhile, mix the sausagemeat and onions together using your hands.
2. Roll out a block of pastry until large enough to cut 3 x 18cm circles (this is about the size of a large cereal bowl or a side plate). Re-roll the trimmings; you should get 4 circles from each block. Have 2 baking sheets ready, dusted with a little flour.
3. Using slightly wet hands, squash out an eighth of the sausage mix over each of the rounds of pastry, going almost right to the edges. Slightly wet the edges of the pastry. Sit a peeled egg in the middle of the sausage, grind over a little salt and pepper, then pull the sides up over the egg and seal. Crimp the edges and put onto the baking sheet.
4. Beat the final egg and brush over the pasties. Chill for 30 mins. Heat oven to 220C/200C fan/gas 7. Bake the pasties, one tray at a time, for 25 mins until golden. Bake them on the morning of the picnic and take them along warm, or bake them the day before, allow to cool, chill in the fridge, then pack up for your picnic with your sauce of choice.

795 kcalories, protein 22g, carbohydrate 63g, fat 52 g, saturated fat 19g, fibre 3g, salt 2.19 g

Latest comments and suggestions

• Rob

  26 July 2009

  Rob rated and commented on this recipe

  

  Let them cool :) I tried them straight out of the oven and really wasn't impressed; the pastry was oily and quite sickly. Cold, on the other hand, they're really quite good. It's worth making sure that the spring onions are very finely chopped, they can be a bit over powering. Go nuts with the seasoning as well. An article on crimping pastry would be appreciated. If there's a knack, I don't have it!

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• bwyd neis

  25 August 2009

  bwyd neis rated and commented on this recipe

  

  These were lovely, I agree that they are tastier cold, the children demolished them quickly. Use good quality butcher sausagemeat, they have much less fat and don't make the pastry soggy.

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• asterixx20

  30 August 2009

  asterixx20 rated this recipe

  

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• dicksurrey

  13 September 2009

  dicksurrey rated and commented on this recipe

  

  I agree with Rob, there needs to be a LOT of seasoning and some herbs. I couldn't be doing with squishing the meat out of sausages, so I used good quality sausagemeat instead; they were a bit bland.

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 50 mins

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

795 kcalories, protein 22g, carbohydrate 63g, fat 52 g, saturated fat 19g, fibre 3g, salt 2.19 g

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