Scotch Egg Pasties Recipes

AIR FRYER SCOTCH EGGS

Air Fryer Scotch Eggs image

When you make Scotch eggs in your air fryer, you get all the deliciousness without the mess and added fat of deep frying. They make the perfect breakfast or snack, especially when served with the chutney dipping sauce. Cook the eggs to your liking; either hard-boiled or slightly soft, you can't go wrong. You can find mango chutney in the Indian section of your grocery store.

Provided by France C

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons Greek yogurt
2 tablespoons mango chutney (such as Patak's®)
1 tablespoon mayonnaise
⅛ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon curry powder
⅛ teaspoon cayenne pepper
1 pound pork sausage (such as Jimmy Dean®)
6 eggs, hard-boiled and shelled
⅓ cup flour
2 eggs, lightly beaten
1 cup panko bread crumbs
cooking spray

Steps:

Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use.
Divide pork sausage into 6 even portions. Flatten each portion into a thin patty. Place one egg in the middle and wrap the sausage around the eggs, sealing all sides. Set eggs aside on a plate.
Preheat air fryer to 390 degrees F (200 degrees C).
Place flour into a small bowl and beaten eggs into another small bowl. Place panko bread crumbs onto a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in bread crumbs and place onto a plate.
Spray basket of the air fryer with cooking spray and place eggs into the basket. Do not overcrowd; cook in batches if necessary. Cook for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs. Serve with dipping sauce.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 21.5 g, Cholesterol 284 mg, Fat 27.8 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 8.8 g, Sodium 944.9 mg, Sugar 2.8 g

SCOTCH EGG PASTIES

Scotch egg pasties image

Two picnic favourites in one - try them with piccalilli or brown sauce for an extra kick

Provided by Jane Hornby

Categories Lunch, Starter

Time 1h10m

Number Of Ingredients 6

Ingredients

9 medium eggs (it's important they're not large)
8 good-quality large pork sausages (from the meat counter if you can), meat squeezed out
6 spring onions , finely sliced
2 x 500g blocks frozen shortcrust pastry , defrosted
plain flour , for dusting
brown sauce or piccalilli, to serve

Steps:

Bring a pan of water to the boil and lower in 8 of the eggs. Bring back to the boil and simmer for 6 mins. Drain, then cool under cold water. Peel carefully as the yolks will still be quite soft. Meanwhile, mix the sausagemeat and onions together using your hands.
Roll out a block of pastry until large enough to cut 3 x 18cm circles (this is about the size of a large cereal bowl or a side plate). Re-roll the trimmings; you should get 4 circles from each block. Have 2 baking sheets ready, dusted with a little flour.
Using slightly wet hands, squash out an eighth of the sausage mix over each of the rounds of pastry, going almost right to the edges. Slightly wet the edges of the pastry. Sit a peeled egg in the middle of the sausage, grind over a little salt and pepper, then pull the sides up over the egg and seal. Crimp the edges and put onto the baking sheet.
Beat the final egg and brush over the pasties. Chill for 30 mins. Heat oven to 220C/200C fan/gas 7. Bake the pasties, one tray at a time, for 25 mins until golden. Bake them on the morning of the picnic and take them along warm, or bake them the day before, allow to cool, chill in the fridge, then pack up for your picnic with your sauce of choice.

Nutrition Facts : Calories 795 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.19 milligram of sodium

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