Try this spin on a picnic classic – a showstopping raised pie using sausagemeat and boiled eggs
- 500g ground pork
- 6 boiled eggs
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 sheet of puff pastry
- 1 egg, beaten (for egg wash)
Instructions:
1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. In a large bowl, mix together the ground pork, chopped onion, minced garlic, diced bell pepper, chili powder, smoked paprika, dried thyme, dried oregano, salt, and black pepper. Combine well until all the ingredients are evenly distributed.
3. On a floured surface, roll out the puff pastry sheet until it is about 1/4 inch thick.
4. Place the rolled out puff pastry into a 9 inch pie dish, making sure to press it down against the sides and bottom of the dish.
5. Take half of the pork mixture and spread it evenly on the bottom of the puff pastry.
6. Place the boiled eggs on top of the pork mixture, evenly spacing them out.
7. Take the remaining pork mixture and spread it evenly over the eggs, making sure to cover them completely.
8. Using a knife, make small slits on the top of the pie to allow steam to escape while baking.
9. In a small bowl, beat the egg for the egg wash.
10. Brush the beaten egg over the top of the pie, making sure to cover the entire surface.
11. Bake the pie in the preheated oven for 45 minutes to 1 hour, or until the puff pastry is golden brown and the pork is cooked through.
12. Serve the pie warm, slicing it into wedges like a traditional pie. Enjoy your delicious and unique Scotch egg pie!