Fancy trying out this scotch egg pie?
What a fun and creative idea!?
Hens lay eggs of different shapes and sizes.
That’s why boxes of essential Waitrose 9 Free Range Eggs are packed by total weight not by size, so every egg, big or small, has a place.
How To Make A Scotch Egg Pie:
Preparation time:10 minutes
Cooking time:40 minutes
Total time:50 minutes
- 7 essential Waitrose Free Range Eggs
- 450g Waitrose Gourmet Pork Sausagemeat
- 6 sundried tomatoes, finely chopped
- 6 salad onions, thinly sliced
- 2 tbsp essential Waitrose Grated Parmigiano Reggiano
- 25g pack flat-leaf parsley, finely chopped
- 2 x 215g frozen Cooks’ Ingredients All Butter Puff Pastry Sheets, thawed
- 1 tbsp Dijon mustard Plain flour, for dusting
How To Make:
- Preheat the oven to 200ºC, gas mark 6. Cook 6 of the eggs in a pan of boiling water for 6–8 minutes, depending on the size of the egg. Cool and shell.
- Meanwhile, mix together the sausagemeat, sundried tomatoes, salad onions, Parmigiano Reggiano 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 1cm border around the edges. Place the peeled eggs, evenly spaced, on the sausagemeat 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 and bake for 40 minutes until golden and cooked through. Leave to cool for a few minutes before slicing.
- If you have time, chill the pie for up to several hours before baking.
*Recipe and recipe photo by Waitrose Scotch Egg Pie*
*No Payment was received*
What do you think of this Scotch Egg Pie?
Fancy making one?