Scotch Egg Pasties

Another summer weekend, passed by in a haze of cookery, faffing and generally quite a bit of jolly good old-fashioned fun!

My fun, of course, involved the cooking side of things. I have been wanting to know how to make Scotch Eggs for a while and actually only discovered quite recently (to my horror) that they are deep fried!! So, when i saw the ‘Scotch Egg Pasties’ on the Good Food website – i obviously had to try them out.
OK, so a Scotch Egg is never going to be healthy, but these are a helluva lot healthier and actually they look a lot more appetising than the bright orange balls you get when you’ve deep fried (or bought) normal Scotch Eggs…
So, technically i can’t take the credit for this recipe, but i did add some extra bits and bobs that weren’t on the recipe, mainly due to the fact that i was only vaguely following it in the first place.
So, you will need (hang on – confession – I didn’t make the pastry, the British Summer is too short to be making pastry)
1 pack short crust pastry
1 great big sausage of sausage meat
5 spring onions (finely chopped)
2 peppadew peppers finely chopped
Large slosh of Worcestershire Sauce
Lots of salt and pepper
About 4 sprigs of Thyme (finely chopped)
7 medium eggs (JUST hard boiled)
  • 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!!

And here they are:

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