Scotch egg pie

Scotch egg pie

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6 - 8

Try this spin on a picnic classic – a showstopping raised pie using sausagemeat and boiled eggs

Nutrition: per serving (8)
NutrientUnit
kcal697
fat49g
saturates16g
carbs42g
sugars3g
fibre3g
protein23g
salt3.1g
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Ingredients

  • 8 medium eggs
  • 14 Lincolnshire sausages
  • 1 tsp ground mace
  • 1 tbsp thyme leaf
  • 100g fresh breadcrumb
  • 500g pack shortcrust pastry
  • flour , for dusting
  • 1 tbsp sesame seed

Method

  • STEP 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.

  • STEP 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 egg and some ground pepper, and mix together well – you’ll probably need to get your hands in.

  • STEP 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.

  • STEP 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.

  • STEP 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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    Rating: 5 out of 5.7 ratings
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