Scotch Egg Pie: Something Different For Dinner

Scotch Egg Pie: Something Different For Dinner Tonight? Hello friends. So how are you today?

Love Scotch Eggs? If so, do you also fancy trying out this recipe out?

If you love classic comfort food with a fun twist, a Scotch Egg Pie is about to become your new favourite bake.

Combining everything you love about a traditional Scotch egg, golden sausage meat, perfectly cooked eggs, and a crisp outer layer, this recipe transforms the iconic snack into a hearty, show-stopping pie that’s perfect for sharing.

It’s the ultimate centrepiece for picnics, weekend brunches, or casual gatherings when you want something delicious, nostalgic, and a little bit unexpected.

Recipe and recipe photo by Waitrose Scotch Egg Pie.

Scotch Egg Pie: Something Different For Dinner Tonight?

How To Make A Scotch Egg Pie. What a fun and creative idea!? Hens lay eggs of different shapes and sizes. That’s why boxes of essential Waitrose 9 Free Range Eggs are packed by total weight not by size, so every egg, big or small, has a place.

What sets this Scotch Egg Pie recipe apart is its clever layering. Nestled inside a buttery pastry crust, soft-boiled eggs are wrapped in seasoned sausage meat and baked until beautifully golden.

Every slice reveals those gorgeous layers, making it just as impressive visually as it is flavourful. Despite its stunning presentation, it’s surprisingly easy to make and uses simple, everyday ingredients.

Preparation time: 10 minutes | Cooking time: 40 minutes | Total time: 50 minutes

Serves: 6

Ingredients:

7 essential Waitrose Free Range Eggs

• 450g Waitrose Gourmet Pork Sausage meat
• 6 sundried tomatoes, finely chopped
• 6 salad onions, thinly sliced
• 2 tbsp essential Waitrose Grated Parmigiano Reggiano
• 25g pack flat-leaf parsley, finely chopped
• 2 x 215g frozen Cooks’ Ingredients All Butter Puff Pastry Sheets, thawed
• 1 tbsp Dijon mustard Plain flour, for dusting

How To Make A Scotch Egg Pie:

Let’s dive in and bake a crowd-pleaser that’s guaranteed to disappear fast!

1.) Preheat the oven to 200ºC, gas mark 6. Cook 6 of the eggs in a pan of boiling water for 6–8 minutes, depending on the size of the egg. Cool and shell.

2.) Meanwhile, mix together the sausage meat, sundried tomatoes, salad onions, Parmigiano Reggiano and parsley until well blended.

3.) Open out one sheet of the pastry and place on a baking sheet. Spread with Dijon mustard then smooth a third of the sausage mixture over the pastry, leaving a 1cm border around the edges. Place the peeled eggs, evenly spaced, on the sausage meat then cover with the remaining mixture to enclose them.

4.) Roll out the second sheet of pastry on a floured surface to make it a little larger. Beat the remaining egg and brush along the borders of the pastry, then lay the second sheet of pastry over the filling. Use a fork to press the borders together firmly to seal into a neat rectangular pie, trimming the edges if necessary.

5.) Brush the pie with beaten egg and bake for 40 minutes until golden and cooked through. Leave to cool for a few minutes before slicing.

Cook’s Tip: If you have time, chill the pie for up to several hours before baking.

Scotch Egg Pie: Something Different For Dinner Tonight?

This pie is incredibly versatile too.

Enjoy it warm with a fresh salad, serve it cold as part of a picnic spread, or pack leftovers for an easy lunch on the go.

With its satisfying combination of textures and flavours, this Scotch Egg Pie delivers comfort food at its finest.

So what do you think of this Scotch Egg Pie? Do you also fancy making some? Because I do!!

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About this post: No compensation, commission, or sponsorship has been received from Waitrose for posting this recipe. I am simply sharing yummy recipes that I get sent from them.