Scotch egg pasties recipe
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 567.0kcal
- Fat
- 39g
- Saturates
- 13g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 37.2gProtein 19.0gFibre 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 fenneland 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
