Scotch egg pie

Contains pork – recipe is for non-Muslims only
This spin on the picnic classic adapts a pork pie recipe and transforms it into a homely bake in crisp pastry

  • Prep:45 mins
    Cook:45 mins
    Plus cooling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 697
  • fat 49g
  • saturates 16g
  • carbs 42g
  • sugars 3g
  • fibre 3g
  • protein 23g
  • salt 3.1g


  • 8 medium egg
  • 14 Lincolnshire sausage
  • 1 tsp ground mace
  • 1 tbsp thyme leaf
  • 100g fresh breadcrumb
  • 500g pack shortcrust pastry
  • flour, for dusting
  • 1 tbsp sesame seed


  1. Put 6 of the eggs in a large pan of cold water. Bring to the boil, then remove from the heat. Leave for 5 mins, then lift out eggs and cool under cold running water. Peel.

  2. Snip the ends of the sausages and squeeze the meat out into a mixing bowl. Add the mace, thyme, 75g of the breadcrumbs, 1 remaining egg and some ground pepper, and mix together well – you’ll probably need to get your hands in.

  3. Heat oven to 200C/180C fan/gas 6. Criss-cross 2 long strips of baking parchment in a 20cm pie tin or round cake tin (to help you lift out the pie). Roll out half the pastry on a lightly floured surface to line the tin. Scatter remaining breadcrumbs over the base of the pastry, then pat in about a quarter of the sausage mixture. Evenly space the peeled eggs on top, then gently pack the meat around and over – trying to evenly cover the eggs without leaving any gaps.

  4. Roll out remaining pastry, cover the pie, 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. Scatter with the sesame seeds, then bake for 30 mins.

  5. Remove the pie from the oven and carefully remove it from the tin. Place on a baking tray and return to the oven for 10 mins to brown the sides of the pie. Transfer to a wire rack to cool, then serve in chunky wedges.

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