Scotch Egg Picnic Pie Recipe

Preheat the oven to 180°C (350°F).

Place 4 eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and transfer to a bowl of cold water to cool. Peel the eggs once they are cool enough to handle.

In a large bowl, combine ground pork, salt, dried sage, dried thyme, garlic powder, and black pepper. Mix well.

Divide the pork mixture into 4 equal portions. Flatten each portion into a thin patty.

Place a peeled boiled egg in the center of each patty. Wrap the pork mixture around the egg, making sure it is completely enclosed.

Roll the wrapped eggs in bread crumbs until evenly coated.

Heat vegetable oil in a skillet over medium heat. Cook the wrapped eggs for 2-3 minutes on each side, until golden brown. Transfer to a plate lined with paper towels to drain excess oil.

Roll out the puff pastry on a lightly floured surface. Line a pie dish with the puff pastry, letting the excess hang over the edges.

Arrange the cooked wrapped eggs in the pie dish.

Fold the excess puff pastry over the eggs, sealing the pie.

Brush the top of the pie with egg wash.

Bake in the preheated oven for 30-35 minutes, until the pastry is golden brown and cooked through.

Allow the pie to cool for a few minutes before slicing and serving.