Scotch Egg Pie

  • 20 Jan - 26 Jan, 2018
  • Mag The Weekly
  • Cookery


· 7 eggs

· 450g sausage meat

· 6 sundried tomatoes, finely chopped

· 6 salad onions, thinly sliced

· 2tbsp grated Parmesan

· 25g flat-leaf parsley, finely chopped

· 2x215g all-butter puff pastry sheets

· 1tbsp Dijon mustard

· Plain flour, for dusting


Preheat the oven to 200°C. Cook six of the eggs in a pan of boiling water for six to eight minutes. Cool and remove the shells. Mix together sausage meat, tomatoes, onions, Parmesan and parsley until well blended. Open out one sheet of the pastry and place on a baking sheet. Spread with Dijon mustard, then smooth a third of the sausage mixture over the pastry, leaving a 1-cm border around the edges. Place the peeled eggs, evenly spaced, on the sausage meat then cover with the remaining mixture to enclose them.

Roll out the second sheet of pastry on a floured surface to make it a little larger. Beat the remaining egg and brush along the borders of the pastry, then lay the second sheet of pastry over the filling. Use a fork to press the borders together firmly to seal into a neat rectangular pie, trimming the edges if necessary.

Brush the pie with beaten egg that is remaining and bake for 40 minutes until golden and cooked through. Leave to cool for a few minutes before slicing.