Scotch Egg Pasties
October 02, 2015
"Love scotch eggs and never thought to make it as pasties but it certainly looked good in Recipe + magazine. Please note our pastry sheets are about 22cm to 24cm square. Since3 making this and using just lean mince and scaling back for 2 serves I found it easier to wrap the mince around the cooked egg and then wrap the pastry around the mince/egg mixture and baked at 180C fan forced oven and was very pleased with the result."
- Serving Size: 1 (252.7 g)
- Calories 571.3
- Total Fat - 34 g
- Saturated Fat - 10.9 g
- Cholesterol - 302.7 mg
- Sodium - 578.8 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 1.3 g
- Sugars - 9.5 g
- Protein - 42.3 g
- Calcium - 83.3 mg
- Iron - 6.4 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.3 mg
Preheat oven to 200C (180C fan forced).
Line 2 oven trays with baking paper.
Place 8 of the eggs in a saucepan, cover with cold water, bring to the boil over moderate heat, gently stirring to centre the yolks.
Boil, without stirring, for 6 minutes, drain and then refresh under cold water and then peel.
Meanwhile, combine minces, breadcrumbs, onion, thyme and Worcestershire sauce in a bowl and season with salt and pepper to taste.
Divide into 8 equal portions.
Place 1 sheet of pastry on clean work surface and using an 18cm (diameter) as a guide, cut a disc from the pastry sheet.
Spread a portion of mince over disc, leaving a 5mm border.
Make an indent at centre; place an egg in the indent.
Bring pastry edges together to enclose filling, forming a semicircle; pinch pastry to seal, creating a decorative edge.
Place, upright, on prepared trays.
Repeat to make 8 pasties in total.
Whisk remaining egg in a jug, brush pastry with egg.
Bake for 25 minutes or until golden and cooked.
Remove from oven and stand for 5 minutes.
Combine tomato sauce and mustard in a bowl and serve with the pasties.
Tips & Variations
No special items needed.