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Scotch egg pasties recipe
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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
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
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Energy
2365kj
567kcal
28%
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Fat
39g
56%
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Saturates
13g
63%
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Sugars
3g
3%
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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.
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