Scotch egg pasties

Scotch egg pasties

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(17 ratings)

Prep: 20 mins Cook: 50 mins

More effort

Serves 8
Two picnic favourites in one - try them with piccalilli or brown sauce for an extra kick

Nutrition and extra info

Nutrition:

  • kcal795
  • fat52g
  • saturates19g
  • carbs63g
  • sugars2g
  • fibre3g
  • protein22g
  • salt2.19g
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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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 x 500g blocks frozen shortcrust pastry, defrosted
  • plain flour, for dusting
  • brown sauce or piccalilli, to serve

Method

  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.

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Comments, questions and tips

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leeroy21
27th Aug, 2018
5.05
I followed the recipe precisely, as I tend to do for the first time of cooking, and the food was fantastic. An excellent recipe. I will definitely experiment now with other flavour options and will of course make the original again too.
clairemt55
21st Jun, 2012
Im looking forward to trying these,,they sound delicious. The quails eggs sound a fab idea for a party buffet
frannylou
6th Jun, 2012
5.05
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.
esmart
24th May, 2012
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?
snelly24
23rd May, 2012
4.05
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.
abcdaisie
17th Sep, 2011
5.05
Scrummy!
lynetteab
12th Aug, 2011
5.05
Very popular. I spread a bit of chutney onto the pastry before putting the sausage meat on for extra flavour. Yum!
deckchairlady
6th Jul, 2011
5.05
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.
thecherub's picture
thecherub
6th Jun, 2011
5.05
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!
kbirkbeck
4th Jun, 2011
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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dbird01
21st May, 2018
5.05
Can you freeze these delicious pasties?
goodfoodteam's picture
goodfoodteam
24th May, 2018
Thanks for your question. We don't recommend freezing these. All our freezable recipes are marked with a blue star above the nutritional information. Hope that helps in future.
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