Scotch Egg Pasties

Serves

Ingredients

1.	Bring a small pan of water to the boil, then gently lower in 4 of the eggs. Bring back to te boil, and simmer for 4 minutes. You want to soft boil your eggs.
2.	Drain and cool in cold water for a few minutes, then peel carefully
3.	Roll out your pastry, and cut four discs, approximately 18cm across - I used a small side plate to cut around.
4.	Using slightly oiled hands, squeeze out the filling from 1½ sausages and form a disc on the pastry leaving 2cm around the end.
5.	Lightly beat the final egg, and brush a small amount on one half of the pastry edge
6.	Sit a peeled egg into the middle of the sausage, season with a little salt and pepper, the pull up the sides and crimp together, then place on a lightly greased baking tray
7.	Repeat for the final three discs, then brush the pasties with egg, then chill for 30 minutes
8.	Pre-heat the oven to Gas Mark 7 / 220° / 425°F
9.	Bake the pasties for 25 minutes until golden.
10.	Serve immediately with a sauce of your choice, or allow to cool before chilling