Another summer weekend, passed by in a haze of cookery, faffing and generally quite a bit of jolly good old-fashioned fun!
- Put the Eggs in a pan of water, bring to the boil and simmer gently for 5 minutes.
- Drain, refill the pan with cold water and leave the eggs to cool in that while you get on with the sausage.
- Heat oven to 200 degrees (if you haven’t got a fan then 220 degrees).
- Squeeze all the sausage meat out of the packet into a large bowl.
- Add the thyme, spring onions, peppadew pepper, Worcestershire Sauce and the seasoning.
- Squidge it all together, ideally with a hand, but i used a fork then a spatula to get it all off the sides of the bowl. Check it for seasoning – NOT by EATING it – but by smelling it, you’ll just get this mouth-watering sausagey smell that will make you so impatient to hurry up and cook these flippin’ things.
- Roll out the pastry and cut round disks, measuring about the diameter of a normal cereal bowl
- Carefully peel the eggs.
- Place the pastry disks on a floured surface
- Dollop and spread (almost to the edges) round a ball, ummm, bigger than a golf ball smaller than a tennis ball of the sausage mix. place an egg in the middle of each disk.
- Wet the edges of each disk and gently pull the edges together and you will see a pasty shape being formed.
- ‘Crimp’ the edges. I’m not sure if that is a technical term but it involves putting the thumb and forefinger together on one hand and using the knuckle from the forefinger on the other hand.
- Place the thumb and forefinger together hand on one side of the stuck together edges and the knuckle on the other side and gently push together forming a relaxed v shape. continue this all the way round and it will look a bit like this.
- Chill the pasties for 30 (ish) mins, brush over an egg wash and bake for 25 – 30 minutes
Now i really must say, that these smelt divine while cooking, were almost impossible to keep until the picnic (a mere 2 hours after cooking) and tasted utterly gorgeous hot and cold!!