This is the perfect addition to any summer picnic or lunches. With a simple twist to the classic scotch eggs, this recipe gives a creative kick to any occasion! Being vegetarian, I have designed this recipe to use vegetarian sausages but of course meat ones can easily be used instead.
Ingredients:
- 6 small eggs
- 6 (Vegetarian) sausages
- 1 tbsp thyme leaf
- 100g breadcrumb
- 400g shortcrust pastry
- flour, for dusting
Method:
- Boil 4 of the egg, until hard. Remove from the pan and plunge into cold water to cool. Peel.
- Remove the outer skin of the sausage and place the meat into a bowl. Add the thyme and 3/4 of the breadcrumbs, along with 1 eff and a pick of salt and pepper. Mix well.
- Heat the oven to 200C/180C fan/gas 6. Cut strips of the grease proof paper and place then criss-crossed into the individual muffin holes of the tin (this makes it easier to remove them.
- Roll out the pastry onto a lightly floured surface and line each of the tins. Place more baking paper over the pastry in the tins and then fill with baking beans. Bake for at least 5 minutes. (This will ensure that the base if fully cooked)
- Remove the baking beans and scatter the remaining breadcrumbs over the bases of the pastry, then add a layer of the sausage meat into the each of the tins.
- Place the peeled eggs on top and then gently pack the rest of the sausage mixture around it. (Trying to cover the eggs without leaving any gaps).
- Using the remaining pasty, cover the pies, 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.
- Cover the tray with foil and bake for 15 minutes
- Remove the foil and bake for another 15 minutes.
- Remove the pies from the oven and carefully remove them from the tin.
- Place on a baking tray.
- Return to the oven for 10 mins to brown the sides of the pie.
- Transfer to a wire rack to cool, then serve.