Cumberland sausage Scotch egg - with a pastry coat

A Welsh Egg, maybe? 🤓

5/5

Nice, but I think the pastry is too much - one or the other. The Judge

Cumberland sausage Scotch egg - with a pastry coat

Servings:	Serves 8 - Makes 8 Scotch egg pasties
Calories per serving:	24
Ready in:	1 hour, 5 minutes
Prep. time:	40 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2015

This is like a Scotch egg but with a pastry covering instead of breadcrumbs, and because we are using debbie&andrew's sausages they will be full of flavour, unlike the shop bought Scotch eggs.

Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Bring a pan of water to the boil, introduce 8 of the eggs in their shells and leave in simmering water for 6 mins. Drain, then cool under cold water and peel carefully.
Meanwhile, squeeze the sausage mixture of the skins and mix it together with the onions using your hands.
Roll out a block of pastry until large enough to cut 3 x 18cm circles (use a good sized cereal bowl or a side plate as a template). Re-roll the trimmings; you should get 4 further circles from each. Prepare 2 baking sheets by dusting with a little flour.
Using slightly wet hands, squash out an eighth of the sausage mix over each of the rounds of pastry, going almost right to the edges. Slightly wet the edges of the pastry. Sit a peeled egg in the middle of the sausage, grind over a little salt and pepper, then pull the sides up over the egg and seal. Crimp the edges and put onto the baking sheet.
Bake for 25 to 30 minutes until the pastry is golden brown.