Scotch Egg Pies

1. 1

   Preheat oven to 425u00b0F. 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

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