Scotch Egg Pasties

Prep Time
Cook Time
Ready In

Recipe: #21156

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."

Original recipe yields 8 servings


  • 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

Step 1

Preheat oven to 200C (180C fan forced).

Step 2

Line 2 oven trays with baking paper.

Step 3

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.

Step 4

Boil, without stirring, for 6 minutes, drain and then refresh under cold water and then peel.

Step 5

Meanwhile, combine minces, breadcrumbs, onion, thyme and Worcestershire sauce in a bowl and season with salt and pepper to taste.

Step 6

Divide into 8 equal portions.

Step 7

Place 1 sheet of pastry on clean work surface and using an 18cm (diameter) as a guide, cut a disc from the pastry sheet.

Step 8

Spread a portion of mince over disc, leaving a 5mm border.

Step 9

Make an indent at centre; place an egg in the indent.

Step 10

Bring pastry edges together to enclose filling, forming a semicircle; pinch pastry to seal, creating a decorative edge.

Step 11

Place, upright, on prepared trays.

Step 12

Repeat to make 8 pasties in total.

Step 13

Whisk remaining egg in a jug, brush pastry with egg.

Step 14

Bake for 25 minutes or until golden and cooked.

Step 15

Remove from oven and stand for 5 minutes.

Step 16

Combine tomato sauce and mustard in a bowl and serve with the pasties.

Tips & Variations

No special items needed.