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Ingredients
- 9 large eggs
- 8 pork sausages thick, skins removed
- 4 scallions chopped
- 8 sheets pastry frozen pie crust, thawed
- tomato chutney to serve
Method
- Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Cook 8 eggs in a pan of simmering water for 6 mins; drain. Cool under running water; peel.
- Combine sausage meat and scallions, and use hands to mix well. Cut a 7 inch round from each pastry sheet. Spoon sausage mixture onto each round, spreading almost to edge.
- Place an egg in center of each round; season well. Brush pastry edges lightly with water. Pull pastry up over egg, pressing edges together to seal. Pinch to crimp edges; place on prepared trays.
- Lightly beat remaining egg and brush over pies. Chill for 30 mins. Bake pasties for 25 mins until golden; cool. Transfer to airtight container and store in fridge for up to one day. Serve with tomato chutney.
