Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Scotch egg pasties recipe

10 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

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.
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.
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.

See more Picnic recipes