Scotch egg pie
This spin on the picnic classic adapts a pork pie recipe and transforms it into a homely bake in crisp pastry
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 45 mins
Cook 45 mins
plus cooling
- 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.
- 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.
- 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.
- 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.
- 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.
PER SERVING (8)
697 kcalories, protein 23g, carbohydrate 42g, fat 49 g, saturated fat 16g, fibre 3g, sugar 3g, salt 3.1 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1853656/
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Ingredients
- 8 medium eggs
- 14 Lincolnshire sausages
- 1 tsp ground mace
- 1 tbsp thyme leaves
- 100g fresh breadcrumbs
- 500g pack shortcrust pastry
- flour , for dusting
- 1 tbsp sesame seeds
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Spring onion, Wensleydale & ham pastries
This is a much lighter version of a cheese and onion pasty - fresh, tangy flavour
5
ratings
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 45 mins
Cook 45 mins
plus coolingIngredients
- 8 medium eggs
- 14 Lincolnshire sausages
- 1 tsp ground mace
- 1 tbsp thyme leaves
- 100g fresh breadcrumbs
- 500g pack shortcrust pastry
- flour , for dusting
- 1 tbsp sesame seeds
PER SERVING (8)
697 kcalories, protein 23g, carbohydrate 42g, fat 49 g, saturated fat 16g, fibre 3g, sugar 3g, salt 3.1 g
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19 January 2012
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01 May 2012
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01 May 2012
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26 March 2013
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