There is something magical about homely crisp pastries – especially when it’s power ingredient is comprised of quail eggs. With this delicious scotch quail eggs pie, you will experience a reinterpreted picnic classic that will taste every bit as good as it sounds!
See the recipe below and learn how to adapt a pork pie into a delicious, mouth-watering scotch quail egg pie! You can serve it with a spicy, red sauce or a green onion salad with dill and lemon-pepper.
HOW TO MAKE THIS SCOTCH QUAIL EGGS PIE
When it comes to pies, you need to arm yourself with more time than you would need for preparing other types of meals. Nevertheless, this isn’t the case here. You can make this pie with store-bought dough and save a lot of time, just as I did for this recipe. But if you put in the work and make your own dough, the results are well worth it.
Scotch Quail Eggs Pie With Sesame
- 35 quail eggs
- 2.2 lbs sausage meat
- 1 lb pastry dough
- 3.5 oz breadcrumbs
- ¼ tsp nutmeg
- salt to taste
- pepper to taste
- ¼ tsp thyme
- Take 25 quail eggs and a large pan filled with cold water. Put the eggs in and bring the water to a boil. Boil for 2 minutes. Then, remove the pan from the heat. Let it cool down a bit for 5 minutes and take the quail eggs out. Put them under cold running water. As soon as they're cool, peel them.
- Next, cut off the ends of the sausages and squeeze out the meat in a medium-sized mixing bowl. Season the meat with nutmeg, thyme, and add about 70 g of breadcrumbs. Crack 5 quail eggs and in the same bowl, along with some ground pepper. Mix the ingredients well!
- Preheat up the oven. Then, take two long strips of baking parchment and criss-cross them in a pie tin; either a round or a simple cake tin that is about 20 cm in size. This will help you lift out the pie when it's done!
- Now roll out half the pastry on a flat surface that was previously floured and line the tin. This will be the base of your scotch quail eggs pie. Then, scatter the rest of the breadcrumbs over the base of the pastry and put in around ½ of the sausage mixture.
- It is time to take those peeled quail eggs and space them evenly on top of the meat. Then, pack the remaining meat around and over them. Make sure you don't leave any gaps. Take the remaining pastry and roll it out, then cover the pie. With a knife or scissors, trim the edges of the pastry. Then, pinch and crimp the edges to seal the pie.
- With a fork, poke steam holes in the top, and generously glaze the pie with the final 5 quail eggs (previously beaten). To finish, scatter the sesame seeds over the pie and bake for half an hour.
- Take the scotch quail eggs pie out of the oven and carefully remove it from the tin. Place it on a baking tray and put it back in the oven for another 10 minutes in order to brown the sides. After that, take it out and place it on a wire rack to cool down. Serve the scotch egg pie in generous chunks.
Making a scotch quail eggs pie is not so difficult as it may have seemed at the begging, is it? It tastes great and the best thing about it is that it keeps well in the fridge for a couple of days. This is great if you know you won’t have enough time to cook over the next days.