Scotch egg pasties

Scotch egg pasties

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(18 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


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


  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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21st Jul, 2010
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.
18th Jul, 2010
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.
11th Jul, 2010
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.
1st Jul, 2010
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!!
12th May, 2010
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!!
13th Sep, 2009
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.
25th Aug, 2009
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.
26th Jul, 2009
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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