Eggs and piccalilli flavoured sausagemeat are baked into little shortcrust pasties in this brilliant twist on a traditional Scotch egg.
- 9 medium eggs, 1 beaten
- 8 large, good quality pork sausages, skins removed
- 6 spring onions, thinly sliced
- 2 tbsp. piccalilli
- 1kg shortcrust pastry
- Salt and black pepper
- 1 egg
Bring a pot of water to the boil. Add 8 of the eggs, then bring back to the boil and cook for 6 minutes. Drain, cool under running water, then peel, being careful not to poke a hole in the eggs as they're soft-boiled.
Mix together sausagemeat, spring onions, piccalilli and a good pinch of salt and pepper.
Roll out each block of pastry until large enough to cut 3 x 18cm circles, then re-roll the trimmings to cut another 2 x 18cm circles, leaving you with 8 x 18cm circles.
Spread 1/8 of the sausagemeat over each circle, leaving a border of around 1cm. Dampen the edges with water. Put an egg on top of each circle, in the middle, then bring the sides of the pastry up and over the egg. Pinch to seal then crimp to enclose the filling.
Put onto a baking tray. Chill for 30 minutes, then brush with egg and bake at 200C for 25-30 minutes or until golden and crisp.