This Scotch egg pie is a creative twist on the classic picnic favourite, blending the savoury goodness of sausage meat with perfectly boiled eggs encased in a flaky shortcrust pastry. Ideal for gatherings or special occasions, this showstopping raised pie is as visually impressive as it is delicious. The layers of seasoned sausage, SAHA eggs, and buttery pastry come together to create a hearty dish that’s packed with flavor. Serve it in chunky wedges, and watch it become the highlight of any spread!
• 8 medium SAHA eggs
• 14 Lincolnshire sausages
• 1 teaspoon ground mace
• 1 tablespoon fresh thyme leaves
• 100g fresh breadcrumbs, divided
• 500g pack shortcrust pastry
• Flour, for dusting
• 1 tablespoon sesame seeds
Prepare the eggs:
1. Place 6 SAHA eggs in a large pan filled with cold water. Bring to a boil, then turn off the heat. Let the eggs sit for 5 minutes, then cool them under cold running water. Peel and set aside.
Make the sausage mixture:
1. Remove the sausage meat from the casings by snipping the ends and squeezing it into a bowl.
2. Add the ground mace, thyme, 75g breadcrumbs, 1 egg, and a pinch of ground pepper. Mix well, using your hands, if necessary, until evenly combined.
Assemble the pie:
1. Preheat the oven to 200°C (180°C fan)/Gas 6.
2. Line a 20cm pie or cake tin with two crisscrossed strips of baking parchment for easy removal.
3. Roll out half of the pastry on a lightly floured surface and use it to line the tin.
4. Sprinkle the remaining breadcrumbs over the base, then spread about a quarter of the sausage mixture over the breadcrumbs.
5. Arrange the peeled eggs evenly on top and pack the remaining sausage mixture around and over the eggs, ensuring there are no gaps.
Finish the pie:
1. Roll out the remaining pastry and place it over the pie.
2. Trim the edges, then pinch and crimp them to seal. Create a small steam hole in the top and glaze the pastry with the last egg, lightly beaten.
3. Sprinkle with sesame seeds and bake for 30 minutes.
Bake and cool:
1. Remove the pie from the oven and carefully lift it out of the tin.
2. Place it on a baking tray and return it to the oven for an additional 10 minutes to brown the sides.
3. Allow the pie to cool on a wire rack before slicing into chunky wedges and serving.
