Scotch Egg Puff Pastry
STEP BY STEP INSTRUCTIONS:
|When it cools down completely|
Scotch Egg Puff Pastry
- 6-7 medium egg
- 1 lb/453g Ground Tukey
- 1/2 tbsp Onion Powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon parsley
- 1/4 cup Plain Bread Crumbs
- 1/2 cup Shredded cheese I used Cheddar + Mozzarella
- 1 pack 500g puff pastry, defrosted
- Unsalted Butter for brushing on the pastry
- Bring a saucepan of salted water to the boil and lower in 6 eggs. Sometimes I add salt after I add my eggs and sometimes before. Bring back to the boil and simmer for about 7 mins. Then transfer to a bowl or pan with cold water. Break each egg and allow it to be submerged for about a minute or so. Peel slowly to prevent from destroying egg white, and place on a paper towel. Eggs should be completely dry.
- Combine the meat mixture together. Add onion powder, salt, ground black pepper, and dried parsley, mix it very well then add plain bread crumbs. At the end just mix everything with your hands. Make sure to clean your hands right after mixing.
- Cut pastry into 3 x 7 inches squares or circles if you desire using a cookie cutter or a large glass. Prepare 2 baking sheets with parchment paper lined up. 1 pack of puff pastry equals to 8 equal squares so you can make 8 eggs, but in this case, I would use just a bit more meat.
- Place a bit of cheese on each cut-out pastry. Take one scoop of the meat mixture, like a meatball and press to flatten it, now add the egg in the middle and wrap the meat all around the egg. Press a bit with both hands to secure it well. Place the meatball wrapped egg in the middle of the puff pastry and cheese.
- Pull the sides up over the meatball and seal, making sure the meat is completely covered, and the edges and nicely tucked. Put each pastry on the baking sheet.
- Melt a bit of butter and brush on the pastry. You do not need much, just a bit, then let them rest at the room temperature for about 10 minutes or until the oven is preheated.
- Heat oven to 400F (200C). Bake the pasties, one tray at a time, for 35 to 40mins or until golden.
- Allow them to rest after baking for about 5 minutes and before serving. These could be also eaten cold as they are fantastic for picnics, fishing trips, traveling, etc.
- You can use chopped onion, but make sure to almost mince it.
You can use chopped onion, but make sure to almost mince it. You may use beef, but since the fat content is higher in the beef use 95% lean. Otherwise, you will end up with lots of beef fat and make a pastry rather soggy. You do not have to butter the pastry, you can use a lightly beaten egg to do so. You can use more eggs, add a couple more tablespoons of meat for each additional egg. 1 pack of frozen puff pastry makes 8 equal squares. I always add one or two extra eggs just in case of I have some meat leftover or if one cracks during boiling or peeling process. And any leftover meat, completely cover it in a film/plastic wrap or use a ziplock bag and refrigerate. You can certainly make a couple of meatballs for work lunch or similar. You do not have to add cheese, but it's so good with it. If you do not want to use pastry, you may dip meatball in flour, egg, and breadcrumbs and fry them or bake them... equally delicious!