Scotch Egg Pasties Recipe

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Boil the eggs for 6 minutes, then transfer them to a bowl of ice water to cool. Once cooled, carefully peel the eggs.

In a mixing bowl, combine the sausage meat, dried thyme, dried parsley, garlic powder, salt, and pepper. Mix well until fully combined.

Divide the sausage meat mixture into 4 equal portions. Flatten each portion into a thin disc on a lightly floured surface.

Place a peeled egg in the center of each disc and mold the meat mixture around the egg, ensuring it is fully sealed and shaped like a pasty.

Roll out the puff pastry on a lightly floured surface and cut out 4 circles large enough to wrap around each scotch egg pasty.

Place each wrapped pasty onto the prepared baking sheet and brush with the beaten egg wash.

Bake in the preheated oven for 25 minutes or until the pastry is golden brown and crispy.

Allow the Scotch egg pasties to cool slightly before serving. Enjoy!