Scotch egg pie

Scotch egg pie

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(2 ratings)

Prep: 40 mins Cook: 1 hr plus chilling

More effort

Serves 8 - 10
Two picnic classics come together in this pastry pie, filled with sausagemeat and eggs - ideal for wrapping up and eating outside

Nutrition and extra info

Nutrition: per serving (10)

  • kcal537
  • fat36g
  • saturates16g
  • carbs29g
  • sugars2g
  • fibre3g
  • protein23g
  • salt1.9g
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  • cornichons, to serve (optional)
  • salad, to serve (optional)

For the pastry

  • 200g plain flour
  • 100g butter, cut into small cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the filling

  • 7 medium eggs



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

  • good handful parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp thyme leaves
  • 1¼kg good-quality sausagemeat
  • 5 tbsp dried breadcrumbs (see tip)
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 190C/170C fan/gas 5. Tip the flour and butter into a food processor and process to fine crumbs. Add 2-3 tbsp cold water and pulse until it forms a firm dough. Tip out onto a lightly floured surface and knead briefly to form a smooth ball. Roll out and line the base and sides of a 21-22cm deep flan tin or 20cm springform cake tin. Trim the edges and chill the tart case while you prepare the filling.

  2. Put the eggs in a small pan and cover with cold water. Bring to the boil, then simmer for 4 mins. Cool quickly under running cold water and peel off the shells.

  3. Chop the parsley and thyme. Tip the sausagemeat into a large bowl and add half the herbs, a little salt and plenty of freshly ground black pepper. Press a third of the sausagemeat over the base of the pastry case and make a circular trench in the sausagemeat. Trim the ends off each egg and line them up to form a ring of egg, then cover with the remaining sausagemeat, forming a smooth dome and making sure the eggs are completely covered.

  4. Mix the remaining herbs with the breadcrumbs and oil, and sprinkle evenly over the pie. Place on a baking sheet and bake for 1 hr until the pastry is golden, the filling cooked and the topping crisp and golden. If there are any juices bubbling around the edge of the pie, carefully tip them into a jug and discard. Leave the pie to cool in the tin. Will keep in the fridge for a few days. Take to the picnic still in the tin covered in foil or cling film, and serve cut into thick slices with cornichons and salad, if you like.

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Comments, questions and tips

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12th Nov, 2017
I'm American, and had to try to convert the recipe to familiar measurements, so I can't guarantee the faithfulness of my method, but the results were delicious! I think I was a bit low on meat- I had 24 oz , so it was a pretty thin layer over the eggs even with some breadcrumbs in to bulk it up, the top had a kind of ridge where the eggs were. But with the topping on it looked fantastic, baked in an hour, and it tasted great. It was the first thing to go at the "pie-luck" potluck!
29th Aug, 2015
Ditto re it took far longer to cook all the way through. Perhaps my "dome" was too much but hard to make less and cover the eggs. It would be useful to have a pic re cutting end off eggs and how to arrange in pie! Delicious though and easy.
kathryndonna's picture
23rd Aug, 2015
A lovely, substantial pie as part of a picnic lunch, I used Lincolnshire pork sausages, taking the meat out if the skins. It did, however, take 1 hour 45 minutes to cook all the way through. Lifted out of the tin easily and sliced well at lunch the next day. I would make it again, perhaps varying the sausage meat for a bit of variety.
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