These are my twist on a Scotch Egg.
These tasty pies are really simple and quick to make. No pre-cooking is required, unlike with traditional Scotch Eggs where you have to boil the eggs first and wait for them to cool before you can even think about the meat.
The beef mince is flavoured with BBQ sauce and the egg also picks up that flavour as it cooks. I particularly love the cheesy crouton topping – it is much lighter than another layer of pastry and it makes the pies look more appealing.
I used four individual little pie pans, (each with a 1 cup capacity), to make my pies, but you could easily make a family-sized version instead.
Ingredients – makes 4 individual pies or 1 family pie:
- 2 sheets frozen shortcrust pastry, thawed
- 500g/1 lb beef mince (ground)
- 1/4 cup BBQ sauce
- 4 eggs
- 3 slices white bread, diced
- 1/2 cup grated cheese (I used cheddar)
- small handful fresh parsley leaves, optional, roughly chopped
- Heat your oven to 200C/180C fan forced/390F and spray your pie pans with a little cooking spray.
- Line your pie pans with the thawed pastry.
- Mix the beef mince with the BBQ sauce, then divide the mixture between the pie pans. Press down slightly to give an even layer of beef with a small dip in the middle to hold the eggs.
- Place all the pie pans onto a baking tray. Bake for 12 minutes.
- Remove from the oven and carefully crack an egg into each pie.
- Bake for 8-10 minutes or until the top of the egg is just set.
- Meanwhile, mix together the diced bread, grated cheese and chopped parsley.
- Remove the pies from the oven and scatter some of the bread mixture over the top of each pie to cover the beef & egg filling.
- Bake for a further 10 minutes until golden and bubbling.
- Remove from the oven and leave to sit for 5 minutes before removing from the pans and serving.