Scotch egg pasties

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• 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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• 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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• Yvo

  02 February 2010

  Yvo rated this recipe

  

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• Tracy

  12 May 2010

  Tracy commented on this recipe

  I made these and they were lovely! I am lucky enough to have a shop within walking distance of my house which makes about twenty different types of sausages and I could therefore experiment with flavour! I used their old english one, which is like a breakfast type sausage, which they make their sausage rolls out of and that was good, but if your sausagemeat is lacking in flavour, try a cumberland or lincolnshire maybe, or try adding some thyme for extra flavour to plain pork. My only comment was I used medium eggs and they seemed to be a little large so I shall use small next time. And definitely best cold not hot!!

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• Tracy

  12 May 2010

  Tracy rated this recipe

  

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• Louisa

  01 July 2010

  Louisa commented on this recipe

  I made these last year for our school summer picnic and they were ahuge success. A year after the event and I've just had a request from our party to make them again so I must have done something right if that's the thing they remember!!

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• dollydolittle

  11 July 2010

  dollydolittle rated and commented on this recipe

  

  I used cumberland sausages and they were very tasty. We had them warm and then again later cold from the fridge, both worked well. Good advice to use the smallest eggs you can find, and next time I'll use a little more sausagemeat and cut the pastry a bit larger. We ate them with some farmhouse pickle but I'm going to get some piccalilli as suggested.

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• Frannylou

  18 July 2010

  Frannylou rated and commented on this recipe

  

  Made these last week as a trial for a picnic next weekend. Delicious. I made my own filling mincing loin pork chops, onions, breadcrumbs, egg, fennel seeds plenty of salt and pepper. Cooked beautifully and not at all greasy. Served them cold with salad and chutneys. Making them this week using quails eggs for mini versions. Lovely picnic food.

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• 2010sHousewife

  21 July 2010

  2010sHousewife commented on this recipe

  I made these last weekend, but only made four. They are lovely! I used sausagemeat with added fresh sage and dried oregano, plus lots of salt and pepper. I must admit I used Delia's hard boiled egg method instead of the one given too. Definitely worth while, plus we only ate two on the day, so we had the remaining two for lunch later in the week! A great find for the future! I will agree with other posters, quail's egg ones sound great and I will be trying that at some point soon.

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• Karen

  04 June 2011

  Karen commented on this recipe

  I've made these several times now but use a cheese pastry instead of the standard shortcrust and pork and sage sausagemeat from a local butchers chain. They always disappear rapidly. I like the idea of the quail's eggs, was thinking of trying chopped egg for a mini version but that sounds much better.

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• The Cherub

  06 June 2011

  The Cherub rated and commented on this recipe

  

  GREAT! I followed fellow GF cooks advice and added plenty of seasoning, herbs and even a dash of worcester to the sausage meat (although my other half suggested some mustard might be a good idea) got medium eggs and it was a tight squeeze getting them in. Ate them cold the next day for lunch and they are lovely! Will definately have to make them again! Yum!

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• DeckChairLady

  06 July 2011

  DeckChairLady commented on this recipe

  My daughter made these for a picnic and they were delicious - she is an accomplished cook but reports they were very easy to make. Like the idea mentioned previously of making a mini version with quails' eggs.

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• DeckChairLady

  06 July 2011

  DeckChairLady rated this recipe

  

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• Bokbites

  12 August 2011

  Bokbites rated and commented on this recipe

  

  Very popular. I spread a bit of chutney onto the pastry before putting the sausage meat on for extra flavour. Yum!

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• Daisie

  17 September 2011

  Daisie rated and commented on this recipe

  

  Scrummy!

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• Lisa

  23 May 2012

  Lisa rated and commented on this recipe

  

  These went down really well with the family. I used normal sausages for the first time but felt they needed something more so I used pork and apple sausages the second time and they were lovely. I will be experimenting with different herbs aswell.

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• Eve Smart

  24 May 2012

  Eve Smart commented on this recipe

  haven't made these yet bu they do sound good. I am interested in he quails egg idea for a forthcoming picnic, but have never used them before. can anyone tell me how long to boil quails eggs for please?

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• Frannylou

  06 June 2012

  Frannylou commented on this recipe

  Hi Eve. I have to admit to cheating...waitrose sell boxes of boiled and shelled quails eggs. So much easier than trying to shell them yourself. They also come with a satchet of celery salt so you can have a little snack with the ones you don't use in your pasties!!!! If you prefer, boil the eggs for 2 to 3 mins. I also do a 'black country' version now with a nugget of black pudding mixed with apple sauce in the middle. They don't last long!!! Delicious with some real ale.

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• Claire55

  21 June 2012

  Claire55 commented on this recipe

  Im looking forward to trying these,,they sound delicious. The quails eggs sound a fab idea for a party buffet

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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, sugar 2g, salt 2.19 g

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