Scotch Egg Pies - cooking recipe

Ingredients

9 None large eggs
8 None thick pork sausages, skins removed
4 None scallions, chopped
8 sheets frozen pie crust pastry, thawed
None None Tomato chutney, to serve

Preparation

Preheat oven to 425\u00b0F. 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.