What’s great about picnic foods is that they are just so versatile and you don’t really have to wait for sunny weather to enjoy them. These scotch egg pastries are delicious and satisfying. Now, you might say to yourself that an hour’s worth of prep and cook time is a bit too much for a simple snack, but I consider these a proper meal and I promise this scotch quail eggs wrapped in pastry are well worth it. Try them with piccalilli, brown sauce, or whatever else you like.
HOW TO MAKE SCOTCH EGG PASTRIES
Scotch quail eggs are a treat themselves but when you wrap them in pastry they’re even better. This recipe takes a little time to make but if you look at cooking as a means to unwind, you’ll really enjoy making it. Nevertheless, if you want to be done in a snap, try this quail egg omelet recipe instead.
Scotch Quail Egg Pastries
- 20 quail eggs
- 3 spring onions
- 1 lb minced pork
- 9 oz fresh pastry
- Take a large pan with water and bring it to a boil. Add 16 quail eggs. Bring back to a boil and cook them for 3 minutes. Then, drain the eggs and cool them under cold water. Peel them carefully.
- Then, take 3 spring onions and slice them finely. Next, mix the minced meat and finely sliced onions with your hands in order to form the mixture for the scotch egg pastries.
- Take the pastry and roll it out until large enough to cut 3x18 circles (the size of a large cereal bowl). Then, roll the trimmings again and you should get 4 circles from each block. Prepare 2 baking sheets by dusting a little flour over them.
- Next, wet your hands a little, either with water or a little sunflower oil and proceed to squash out about an eighth of the meat mixture over the pastry circles, placing it almost right to the edge. Next, go ahead and wet the edges of the pastry a little.
- Place a peeled quail egg in the middle of the patty, grind over a pinch of salt and pepper and pull the side up over the egg and seal. That's how you make scotch egg pastries! Make sure you crimp the edges, then put it onto the baking sheet and repeat with the rest of the boiled quail eggs.
- Beat the final 4 quail eggs and brush them over the pasties. Next, heat up the oven to 220C/200C fan/gas 7. Bake the scotch egg pastries for 25 minutes, until they become golden. Let the scotch egg pastries cool down a little and serve them with your sauce of choice.
In my opinion, these super tasty scotch egg pastries go very well with a spicy sauce. I usually avoid store-bought sauces because they often contain large amounts of added sugar. This is why I prefer to make my own dips. To make myself a red, spicy sauce I simply mix some tomato paste with red chili powder or hot chili paste and that’s usually it.