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Scotch egg pie

Scotch egg pie

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(3 ratings)

Prep: 45 mins Cook: 45 mins Plus cooling

Easy

Serves 6 - 8
This spin on the picnic classic adapts a pork pie recipe and transforms it into a homely bake in crisp pastry

Nutrition and extra info

Nutrition per serving (8)

  • kcalories697
  • fat49g
  • saturates16g
  • carbs42g
  • sugars3g
  • fibre3g
  • protein23g
  • salt3.1g
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Ingredients

  • 8 medium egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 14 Lincolnshire sausage
  • 1 tsp ground mace
  • 1 tbsp thyme leaf
  • 100g fresh breadcrumb
  • 500g pack shortcrust pastry
  • flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp sesame seed

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Method

  1. Put 6 of the eggs in a large pan of cold water. Bring to the boil, then remove from the heat. Leave for 5 mins, then lift out eggs and cool under cold running water. Peel.

  2. Snip the ends of the sausages and squeeze the meat out into a mixing bowl. Add the mace, thyme, 75g of the breadcrumbs, 1 remaining egg and some ground pepper, and mix together well – you’ll probably need to get your hands in.

  3. Heat oven to 200C/180C fan/gas 6. Criss-cross 2 long strips of baking parchment in a 20cm pie tin or round cake tin (to help you lift out the pie). Roll out half the pastry on a lightly floured surface to line the tin. Scatter remaining breadcrumbs over the base of the pastry, then pat in about a quarter of the sausage mixture. Evenly space the peeled eggs on top, then gently pack the meat around and over – trying to evenly cover the eggs without leaving any gaps.

  4. Roll out remaining pastry, cover the pie, then trim the edges. Pinch and crimp edges to seal, poke a steam hole in the top, then glaze with the final egg, lightly beaten with a fork. Scatter with the sesame seeds, then bake for 30 mins.

  5. Remove the pie from the oven and carefully remove it from the tin. Place on a baking tray and return to the oven for 10 mins to brown the sides of the pie. Transfer to a wire rack to cool, then serve in chunky wedges.

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Comments (5)

bartoloc's picture
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relatively easy, left it in the oven for about an hour and 15 mins and was cooked well throughout! very good for sharing at a BBQ etc..

janetinjersey's picture

Made this to take to a "function", so pleased I decided to slice it before going, sausage meat still raw in the middle. Wrapped in tinfoil and baked for an extra 30 minutes. Very popular though, every last crumb disappeared, very quickly!

1620pamela's picture
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Forgot to rate it!

1620pamela's picture
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This went down an absolute treat in our family! We had it hot rather than leaving it to cool with mashed potatoes and veg. There were 3 adults, 2 kids and a baby and there was still half a pie left!! I do use my own pastry recipe as I like keeping to what I know works but it all worked really well - will definitely make again.

ray627's picture
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This was gorgeous, making it for the 2nd time today,whole family loved it, even showing my 81 year old mother-in-law to make it. Needs slightly more sausage meat than the recipe says, we had to use Dutch sausages they don't sell Lincolnshire ones in Holland and it worked well . Also making this one in a loaf tin.

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