Sunday, 18 March 2012

Scotch Egg Pasties

When spring comes around there is always a bit of a glut of eggs and finding new ways of using a few up is always welcome (although my egg-customers may beg to differ!).

This is less of a traditional cornish pasty and more of a scotch egg without the breadcrumbs!

You will need (makes 6)
9 large sausages
6 free range hard boiled eggs (if you can get hold of bantam eggs these are a perfect size -  otherwise you'll have to get small eggs or make bigger pasties!
Dried Thyme
Ground black pepper

Make up pastry as per Joe's recipe here and then roll out to about 5mm thick. Use a tea plate to cut a circle of pastry.

In a separate bowl squeeze the innards from the sausages (you'll need about 1.5 sausages per pasty) and mash up a bit. Spread the sausage meat over the circle of pastry leaving about a 1cm border all the way around.

Roll a shelled hard boiled egg in flour and pop in the centre.

Season as required (I used thyme and pepper). Apply some beaten egg around the perimeter of the pasty...

...and pinch the two edges together at the top in a crimped fashion.

Apply more beaten egg over...

...and bake for about 35mins at 180C until golden brown.

There was a fair bit of pastry left over and this was pressed into service for another dish coming soon!

No comments:

Post a Comment