Mini Scotch Egg Hand Pies

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Scotch eggs - a now British gastropub staple, transformed into mini hand pies you can enjoy at home. Does not require deep frying!

pbNqdRcze1 Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

40 min

PT40M
Wait Time

10 min

PT10M PT1H20M
Mini Scotch Egg Hand Pies

Ingredients

Makes 6
6 servings Makes

Instructions

Step 1

Bring small pot of water to boil and gently add quail eggs. Cook for 3 mins and then dunk eggs into ice water bath for 5 mins. Peel carefully and place in fridge (this step can be done the night before)

Bring small pot of water to boil and gently add quail eggs. Cook for 3 mins and then dunk eggs into ice water bath for 5 mins. Peel carefully and place in fridge (this step can be done the night before)

Step 2

Preheat oven to 400F and leave frozen puff pastry sheet to thaw. Finely chop parsley and 1/4 of an onion

Preheat oven to 400F and leave frozen puff pastry sheet to thaw. Finely chop parsley and 1/4 of an onion

Step 3

Mix using your hands, sausage, onion, parsley and Parmesan. Season with a pinch of salt and a lot of pepper

Mix using your hands, sausage, onion, parsley and Parmesan. Season with a pinch of salt and a lot of pepper

Step 4

Flour surface. Roll thawed puff pastry sheet into a 12x12" square. Divide vertically in 4 strips, 2 that are 2.5" thick and 2 that are 3.5" thick. Divide horizontally into thirds equally to make 6 rectangles.

Flour surface. Roll thawed puff pastry sheet into a 12x12" square. Divide vertically in 4 strips, 2 that are 2.5" thick and 2 that are 3.5" thick. Divide horizontally into thirds equally to make 6 rectangles.

Step 5

Spread thin layer of Dijon on the smaller rectangles and then pat down spoonful of sausage mixture leaving a 1/2-1cm border. Blot quail egg, place in center and cover thinly with sausage mix.


Step 6

Beat the chicken egg. Brush along the borders of the pastry bottoms. Lay the larger rectangles to cover filling. You may need to roll it out bigger if it doesn't cover. Crimp edges with a fork to seal


Step 7

Transfer pies to a lined baking tray. Brush the tops with the beaten egg and cut small slits. Bake for 35-40 minutes until golden and sausage has cooked through. Leave to cool for a few minutes before serving

Transfer pies to a lined baking tray. Brush the tops with the beaten egg and cut small slits. Bake for 35-40 minutes until golden and sausage has cooked through. Leave to cool for a few minutes before serving

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misshangrypants

Half Chinese | Korean med student making a mess in the kitchen 😅 Http://instagram.com/misshangrypants

Mini Scotch Egg Hand Pies

Mini Scotch Egg Hand Pies

By misshangrypants

Scotch eggs - a now British gastropub staple, transformed into mini hand pies you can enjoy at home. Does not require deep frying!

Prep Time

30 min

Cook Time

40 min

Wait Time

10 min

Ingredients

Makes 6

Instructions

Bring small pot of water to boil and gently add quail eggs. Cook for 3 mins and then dunk eggs into ice water bath for 5 mins. Peel carefully and place in fridge (this step can be done the night before)

Step 1

Bring small pot of water to boil and gently add quail eggs. Cook for 3 mins and then dunk eggs into ice water bath for 5 mins. Peel carefully and place in fridge (this step can be done the night before)

Preheat oven to 400F and leave frozen puff pastry sheet to thaw. Finely chop parsley and 1/4 of an onion

Step 2

Preheat oven to 400F and leave frozen puff pastry sheet to thaw. Finely chop parsley and 1/4 of an onion

Mix using your hands, sausage, onion, parsley and Parmesan. Season with a pinch of salt and a lot of pepper

Step 3

Mix using your hands, sausage, onion, parsley and Parmesan. Season with a pinch of salt and a lot of pepper

Flour surface. Roll thawed puff pastry sheet into a 12x12" square. Divide vertically in 4 strips, 2 that are 2.5" thick and 2 that are 3.5" thick. Divide horizontally into thirds equally to make 6 rectangles.

Step 4

Flour surface. Roll thawed puff pastry sheet into a 12x12" square. Divide vertically in 4 strips, 2 that are 2.5" thick and 2 that are 3.5" thick. Divide horizontally into thirds equally to make 6 rectangles.

Spread thin layer of Dijon on the smaller rectangles and then pat down spoonful of sausage mixture leaving a 1/2-1cm border. Blot quail egg, place in center and cover thinly with sausage mix.

Step 5

Spread thin layer of Dijon on the smaller rectangles and then pat down spoonful of sausage mixture leaving a 1/2-1cm border. Blot quail egg, place in center and cover thinly with sausage mix.

Beat the chicken egg. Brush along the borders of the pastry bottoms. Lay the larger rectangles to cover filling. You may need to roll it out bigger if it doesn't cover. Crimp edges with a fork to seal

Step 6

Beat the chicken egg. Brush along the borders of the pastry bottoms. Lay the larger rectangles to cover filling. You may need to roll it out bigger if it doesn't cover. Crimp edges with a fork to seal

Transfer pies to a lined baking tray. Brush the tops with the beaten egg and cut small slits. Bake for 35-40 minutes until golden and sausage has cooked through. Leave to cool for a few minutes before serving

Step 7

Transfer pies to a lined baking tray. Brush the tops with the beaten egg and cut small slits. Bake for 35-40 minutes until golden and sausage has cooked through. Leave to cool for a few minutes before serving

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