Scotch egg pasties recipe

4 ratings

A tasty little summer snack, these clever bakes combine two British classics: scotch eggs and cornish pasties. Quick and simple to make, they are the perfect al fresco treat to treat friends and family to this summer. See method

  • Serves 6
  • 30 mins to prepare and 25 mins to cook
  • 567 calories / serving

Ingredients

  • 6 small or medium eggs
  • 500g (1lb) shortcrust pastry
  • 6 Cumberland sausages, meat removed from casings
  • ½ tsp fennel seeds, crushed
  • 3 tbsp milk

Each serving contains

  • Energy

    2365kj
    567kcal
    28%
  • Fat

    39g 56%
  • Saturates

    13g 63%
  • Sugars

    3g 3%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 37.2g Protein 19g Fibre 3.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Soft-boil the eggs, then peel and place in cold water to cool. Roll out the pastry until it is the thickness of a £1 coin and cut out six rounds using a small side plate as a guide.
  2. Mix the sausage meat with the fennel and a little cracked black pepper. Smooth the sausage meat onto the pastry circles in a disc, leaving a 2.5cm (1in) pastry edge all round. Place an egg in the middle, then fold in the pastry to meet at the top. Squeeze the pastry together, then crimp slightly.
  3. Brush each pasty with milk, then transfer to a baking tray and chill for 20-30 minutes or until firm. Bake in the oven for 25 minutes or until golden and cooked through.

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