READY IN 1 hr
10 mins
Scotch Egg Pasties Recipe

Scotch Egg Pasties

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

Scotch Egg Pasties are a really unusual combination of everything that's good about picnics - Cornish Pasties and Scotch Egg all in one. Eat them cold with home made Green Tomato Chutney, brown sauce or (if you want an extra kick) piccalilli.

While I have included good quality butcher's sausage meat in this recipe, you can experiment with other types like Cumberland or Lincolnshire, or try adding some thyme for extra flavour to plain pork. If you buy very good quality sausages, you can squeeze the meat out, but don't buy cheap because they contain more fat and will make the pastry soggy.

Your eggs should be the smallest you can find (though quails eggs are just a bit too small!) otherwise you'll struggle to get 8 pasties out of the ingredients above.

      Preparation Time: 20 Minutes

      Cooking Time: 50 Minutes

Ingredients for Scotch Egg Pasties

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
9 small
eggs
1 lb
sausage meat (pork mince)
 
spring onions (a.k.a. scallions or salad onions)
2 x 18 oz
ready-made shortcrust pastry
 
plain flour (all-purpose flour)
 
salt and pepper

 

How to Cook Scotch Egg Pasties

  1. Bring a pan of water to the boil and lower in 8 of the eggs. Bring the water back to the boil then reduce the heat and simmer for 5 minutes. Drain and then cool the eggs quickly under a cold water tap (this stops them cooking any further). Peel them carefully as the yolks will still be quite soft.
  2. While the eggs are cooking, finely chop the spring onions then mix the sausage meat and onions together using your hands. Season with plenty of salt and freshly-ground black pepper (you can also add some mixed herbs and a dash of Worcestershire Sauce if you want). Roll out a block of pastry until it is large enough to cut 3 x 8" (20cm) circles. Re-roll the trimmings to get the 4th circle then repeat with the other pastry block so that you end up with 8 circles of pastry about the size of a large cereal bowl or large side plate).
  3. Prepare 2 baking sheets by dusting with a little flour. Then, with slightly wet hands, spread about one eighth of the sausage meat mixture over each of the rounds of pastry, leaving a ½" (1cm) gap around the edge. Moisten those 'naked' pastry edges with a little milk or water then place an egg in the middle of the sausage meat. Grind over a little more salt and pepper, then pull both sides of the circle over the egg to meet in the middle. Seal by crimping the edges repeatedly between finger and thumb. Place onto the dusted baking sheets with the crimped edge uppermost.
  4. Beat the final egg and brush over the pasties. Chill for 30 minutes in the fridge then bake in a preheated hot oven (Mk 7 - 425ºF - 220ºC), one tray at a time, for 25 minutes until golden. You can either make and bake them on the morning of the picnic and take them along warm, or bake them the day before, allow to cool, chill in the fridge, then pack them cold for your picnic (or snack lunch). Personally, I prefer them cold, but the choice is yours!

 
Graham GRAHAM'S HOT TIP:
To be sure of having enough sausage meat, it's helpful to divide it into eight equal portions before making the pasties.
 
Print Kitchen-Friendly View

Reviews of Scotch Egg Pasties

Rating 4 out of 5 - Many cooks will make this recipe again September 18 2014
These went down really well with the whole family. I used normal sausage meat the first time I did them but felt they needed something more so I emptied out pork sausages with scallions the second time and they were lovely. I might experiment with adding a few different herbs as well. I like the idea of making a mini version with quails eggs.
(5 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

68 Easy Pork & Ham Recipes
68 Easy Pork & Ham Recipes

Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.

43 Poultry & Game Birds
43 Poultry & Game Birds

Whether it's a chicken or a partridge, a turkey or a pheasant, we have a recipe that will help you get the very best from your food.

135 Comfort Foods
135 Comfort Foods

Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.

Other Egg Recipes

Blushing Eggs
Blushing Eggs

It's summer, the sun is shining and the family is screaming to eat outside.Blushing Eggs are just the thing, to put a smile on their faces and yours.

Boiled Egg
Boiled Egg

Whilst we accept it is hardly a "recipe" many people who are new to cooking still find boiling an egg a challenging mystery!

Black Pudding Scotch Eggs
Black Pudding Scotch Eggs

Black Pudding Scotch Egg is a great cold addition to a buffet, with a salad, in a picnic, as a snack or hot with French Fries. Eat cold or warm.

 


 
ALL RIGHTS RESERVED © 2020 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up