Scotch Egg Pasties

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.