Scotch Egg Picnic Pie Food

PROPER SCOTCH EGGS

Steps:

• Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
• Squeeze the sausages out of their skins and into a bowl.
• Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
• Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
• Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
• Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
• Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
• Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute - if it sizzles and browns, it's ready.
• Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)
• Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

SCOTCH EGG PICNIC PIE

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the flour and butter into a food processor and process to fine crumbs. Add 2-3 tbsp cold water and pulse until it forms a firm dough. Tip out onto a lightly floured surface and knead briefly to form a smooth ball. Roll out and line the base and sides of a 21-22cm deep flan tin or 20cm springform cake tin. Trim the edges and chill the tart case while you prepare the filling.
• Put the eggs in a small pan and cover with cold water. Bring to the boil, then simmer for 4 mins. Cool quickly under running cold water and peel off the shells.
• Chop the parsley and thyme. Tip the sausagemeat into a large bowl and add half the herbs, a little salt and plenty of freshly ground black pepper. Press a third of the sausagemeat over the base of the pastry case and make a circular trench in the sausagemeat. Trim the ends off each egg and line them up to form a ring of egg, then cover with the remaining sausagemeat, forming a smooth dome and making sure the eggs are completely covered.
• Mix the remaining herbs with the breadcrumbs and oil, and sprinkle evenly over the pie. Place on a baking sheet and bake for 1 hr until the pastry is golden, the filling cooked and the topping crisp and golden. If there are any juices bubbling around the edge of the pie, carefully tip them into a jug and discard. Leave the pie to cool in the tin. Will keep in the fridge for a few days. Take to the picnic still in the tin covered in foil or cling film, and serve cut into thick slices with cornichons and salad, if you like.

SCOTCH EGG PIE

Steps:

• Put 6 of the eggs in a large pan of cold water. Bring to the boil, then remove from the heat. Leave for 5 mins, then lift out eggs and cool under cold running water. Peel.
• Snip the ends of the sausages and squeeze the meat out into a mixing bowl. Add the mace, thyme, 75g of the breadcrumbs, 1 egg and some ground pepper, and mix together well - you'll probably need to get your hands in.
• Heat oven to 200C/180C fan/gas 6. Criss-cross 2 long strips of baking parchment in a 20cm pie tin or round cake tin (to help you lift out the pie). Roll out half the pastry on a lightly floured surface to line the tin. Scatter remaining breadcrumbs over the base of the pastry, then pat in about a quarter of the sausage mixture. Evenly space the peeled eggs on top, then gently pack the meat around and over - trying to evenly cover the eggs without leaving any gaps.
• Roll out remaining pastry, cover the pie, then trim the edges. Pinch and crimp edges to seal, poke a steam hole in the top, then glaze with the final egg, lightly beaten with a fork. Scatter with the sesame seeds, then bake for 30 mins.
• Remove the pie from the oven and carefully remove it from the tin. Place on a baking tray and return to the oven for 10 mins to brown the sides of the pie. Transfer to a wire rack to cool, then serve in chunky wedges.