Scotch Egg Pasties
Ingredients
For the filling
- 9 ea Eggs
- 1 1/2 lb Bulk pork sausage
- 6 ea Scallion chopped
For the pastry
- 5 cups Bread flour
- 1 2/3 cups Shortening (Crisco or similar) - Cold
- 1 1/4 cups Water
- 2 1/2 tsp Salt
- 1 1/4 tsp Baking powder
To serve
- Piccalilli or similar
Instructions
To make the pastry
- In a large mixing bowl, combine all the flour, salt and baking powder.
- Using a pastry cutter, cut the shortening into the flour mix until it looks and feels like breadcrumbs.
- Slowly add the water, mixing as you go until a dough starts to come together.
- Form the dough into a ball, pressing it together firmly, Wrap in cling film and refrigerate for at least 30 minutes.
To make the filling
- Bring a pan of water to the boil and lower in 8 of the eggs. Bring back to the boil and simmer for 6 mins. Drain, then cool under cold water. Peel and set aside.
- With your hands, mix together the sausage meat and chopped scallions.
To assemble
- Roll out the cold pastry on a well floured surface and cut into 7" circles using a side plate or bowl as a guide. Re-roll the pastry as needed.
- Using dampened hands, squash out an eighth of the sausage mix over each of the rounds of pastry, going almost right to the edges. Use a little water to wet the edges of the pastry. Sit a peeled egg in the middle of the sausage, season with a little salt and pepper, then pull the sides up over the egg and seal. Crimp the edges and put onto the baking sheet.
- Beat the remaining egg with splash of water to create an egg wash. Brush the pasties with the egg wash and place in the refrigerator for 30 mins.
- Preheat the oven to 400ºF. When ready, bake the pasties until nice golden brown, about 25 minutes.
- Serve hot with baked beans or cold with piccalili on the side.