Scotch egg pie
- Sarah Cook
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Serves 6 - 8
Easy
Prep: 45 mins
Cook: 45 mins
Plus cooling
A star rating of 4.8 out of 5.8 ratingsRate
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Try this spin on a picnic classic – a showstopping raised pie using sausagemeat and boiled eggs
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Ingredients
Nutrition
Units:
MetricUS
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8 medium eggs
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14 Lincolnshire sausages
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1 tsp ground mace
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1 tbsp thyme leaf
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100g fresh breadcrumb
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500g pack shortcrust pastry
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flour
for dusting
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1 tbsp sesame seed
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Nutrition: per serving (8)
- kcal697
- fat49g
- saturates16g
- carbs42g
- sugars3g
- fibre3g
- protein23g
- salt3.1g
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Method
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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.
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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.
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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.
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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.
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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.
Recipe from Good Food magazine, January 2012
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A star rating of 4.8 out of 5.8 ratings
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