Mini Scotch Egg Pies (makes 12)

Ingredients

Thyme Pastry
  • 8.8oz-250g lard (cold & cubed)
  • 17.6oz-500g plain flour (sifted)
  • 1 medium egg yolk (free-range)
  • 1 teaspoon dried thyme
  • 6 tablespoons cold water
  • Salt & black pepper
Egg Wash
  • 1 egg yolk (whisked)
Filling
  • 6 hard boiled eggs (shelled and halved horizontally)
  • 14.1oz-400g sausage meat
  • 1 medium onion (blitzed into paste)
  • 2.8oz-80g cheddar cheese (grated)
  • ½ teaspoon salt
  • 1 tablespoon tomato puree
  • 1 egg (free-range and beaten)
  • 2.8oz-80g fresh breadcrumbs (split 30/70)
  • 1 teaspoon ground nutmeg
  • 1 tablespoon dried sage
  • ½ teaspoon white pepper
  • 1 ½ tablespoon Dijon mustard

Method

  1. ***Nb: filling may ooze out during cooking, don’t worry. Place a baking tray underneath, it will come in handy later***
  2. First, prepare the pastry. In a large mixing bowl add the cold lard and flour. Use stand mixer with beater on low setting for 2 mins or use your fingers and thumb to rub together until mixture resembles fine breadcrumbs. If doing this manually, take your time to get the effect and be patient
  3. Add the thyme, black pepper and salt. Stir through. Add the water and egg and stir through with a knife before continuing to knead together with your hands. When thoroughly combined, roll into a smooth ball and wrap in cling-film. Pop in the fridge for one hour
  4. When the hour is up, grease a 12-hole loose bottom muffin tin and set to one side. Flour a surface and the rolling pan and roll out the pastry mix evenly and thin. Use a large circular cutter (use an upturned pint glass if you don’t have one) and make 12 large circles. Transfer the circles of pasty to the tin holes and press into the mould and base, leaving overhang around the edges.
  5. When ready to proceed, pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven and place a baking tray at the bottom. Continue by making the sausage meat filling. Place all the remaining ingredients (not the halved eggs or smaller portion of breadcrumbs) into a large mixing bowl. Using your hands, really get in there and squish all the mix together until thoroughly combined
  6. Remove the pastry cases and lids from the fridge and scatter the base of each case with the remaining breadcrumbs. Add a layer of sausage meat to each case. Follow by pressing a ½ egg portion, yolk side up, centrally into the middle of each pie, push it down a little
  7. Pack the sides of the pie with sausage meat to secure the egg in place and then over the top so it is completely covered. Attach a pastry lid on top of each pie and pinch it together with the overhanging sides and do a roll under effect towards the pie, to really lock it together. Repeat this process for each pie
  8. Using a small knife, make 2 small slits on top of each pie. Pop the pies in the over for 30 minutes. Remove and brush the tops with the whisked egg yolk and pop back into the oven for a further 40 minutes.
  9. Remove from the holes once they are cooled a little and pop onto the pre-heated oven tray. Pop back into the oven for a further 5/10 minutes to toast the sides a little. Check with a meat thermometer that it reads at least 145˚F/63˚C
  10. Serve hot or cold!!! Yum!!!!

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