scotch egg

Black Pudding Scotch Egg

400 g Dicksons sausage meat

220 g Dicksons black pudding

g parsley

Large eggs

Breadcrumbs

Plain flour

Mix the sausage meat, black pudding and parsley in a food processor with a pinch of salt and pepper. Mix until a smooth texture.

Split into 5 even portions and roll them flat between square sheets of baking paper. Aim for 3-4 mm thick.

Boil 5 eggs for 6 minutes then add straight to ice water for 10 minutes.

Peel the eggs and wrap tightly with the meat mix, trimming any excess.

Dip the wraps in plain flour. Dip the floured parcels in a whisked egg and breadcrumbs twice.

Deep fry at 170°C for 5 minutes turning regularly.

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Hoel Levieil from London restaurant Frizzante shares this picnic-friendly pork pie recipe, which was voted our users’ favourite Jubilee recipe idea

Mini pork pies with piccalilli

butter

shortcrust pastry bought

flour

dried white breadcrumb

good Cumberland sausage (about 6)

smoked bacon lardon

¼ tsp each ground mace, ground pepper and dried sage

sesame seeds

piccalilli homemade

Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.

Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

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Black Pudding Scotch Egg

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Top 3 scotch egg recipes from across the web

The most viewed scotch egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Pudding Scotch Egg

Scotch quail eggs

Mini pork pies with piccalilli

The most viewed scotch egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine