Scotch Egg Pie
Celebrate traditional British flavors with this hearty Lincolnshire sausage and egg pie. A savory blend of mace and thyme infuse the juicy sausage meat, nestled around perfectly cooked boiled eggs within a golden crust. Enjoy the comforting aroma as the pie bakes to a crispy perfection, ready to be sliced and shared with friends and family.
— Constant Cookbook
Ingredients
- 8 medium eggs
- 14 Lincolnshire sausages
- 1 tsp ground mace
- 1 tbsp thyme leaves
- 100g fresh breadcrumbs
- 500g pack shortcrust pastry
- flour , for dusting
- 1 tbsp sesame seeds
Instructions
- Put 6 of the eggs in a large pan of cold water. Bring to the boil, then remove from the heat. Leave for 5 mins, then lift out eggs and cool under cold running water. Peel.
- Snip the ends of the sausages and squeeze the meat out into a mixing bowl. Add the mace, thyme, 75g of the breadcrumbs, 1 egg and some ground pepper, and mix together well – you’ll probably need to get your hands in.
- Heat oven to 200C/180C fan/gas 6. Criss-cross 2 long strips of baking parchment in a 20cm pie tin or round cake tin (to help you lift out the pie). Roll out half the pastry on a lightly floured surface to line the tin. Scatter remaining breadcrumbs over the base of the pastry, then pat in about a quarter of the sausage mixture. Evenly space the peeled eggs on top, then gently pack the meat around and over – trying to evenly cover the eggs without leaving any gaps.
- Roll out remaining pastry, cover the pie, then trim the edges. Pinch and crimp edges to seal, poke a steam hole in the top, then glaze with the final egg, lightly beaten with a fork. Scatter with the sesame seeds, then bake for 30 mins.
- Remove the pie from the oven and carefully remove it from the tin. Place on a baking tray and return to the oven for 10 mins to brown the sides of the pie. Transfer to a wire rack to cool, then serve in chunky wedges.
Cook Time
45M
Prep Time
PT45M
Yield
Serves 6 - 8
Nutrition
- Calories: 697 calories
- Fat Content: 49 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 3.1 milligram of sodium
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