Sofia Schlieben’s Delectable Recipe for Butter “Scotch” Egg Pastry

Sofia Schlieben’s Butter “Scotch” Egg Pastry Recipe

In today’s article, we will be diving into a delicious and unique recipe by pastry chef Sofia Schlieben – the Butter “Scotch” Egg Pastry. This delightful treat combines the savory essence of a Scotch egg with the delicate flakiness of a buttery pastry shell. Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more. Let’s get started!

Ingredients

Before delving into the recipe, let’s take a look at the ingredients you will need to create this delectable Butter “Scotch” Egg Pastry:

  • 6 large eggs
  • 400g sausage meat
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 300g puff pastry
  • 1 beaten egg (for egg wash)

Preparing the Filling

Start by boiling four of the eggs in a saucepan for around six minutes, then remove them from the heat and immediately place them in a bowl of ice water to cool rapidly. Once cooled, carefully peel the eggs and set them aside.

In a mixing bowl, combine the sausage meat, Worcestershire sauce, dried thyme, salt, and pepper. Mix these ingredients thoroughly to ensure the flavors are evenly distributed. Divide the sausage meat mixture into four equal portions, shaping each into a flat patty.

Assembling the Butter “Scotch” Eggs

Take one of the boiled eggs and carefully wrap it with one of the sausage meat patties, ensuring it is completely encased. Repeat this process with the three remaining boiled eggs and sausage meat patties.

Roll out the puff pastry on a lightly floured surface until it is large enough to wrap the sausage-covered eggs. Cut the pastry into four equal squares, and place an encased egg in the center of each square. Fold the pastry over the egg, ensuring it is completely sealed, and place the wrapped eggs on a baking sheet lined with parchment paper.

Preheat your oven to 200°C (180°C fan) or 390°F (350°F fan).

Baking the Pastry

Brush the pastry with the beaten egg to create a golden glaze and place the baking sheet in the preheated oven. Bake for around 20-25 minutes or until the pastry is golden brown and crispy.

Once baked, remove the Butter “Scotch” Egg Pastries from the oven and allow them to cool for a few minutes before serving. These delights can be enjoyed warm or at room temperature.

Tips and Variations

Here are a few tips to elevate your Butter “Scotch” Egg Pastries:

  • Experiment with different types of sausage meat, such as chorizo or Italian sausage, to add unique flavors to your pastry.
  • Serve the pastries with a side of tangy mustard or homemade chutney for a delightful accompaniment.
  • For an extra layer of flavor, consider adding a sprinkle of grated cheese over the enclosed egg before wrapping it in pastry.
  • Feel free to customize the spices and herbs in the sausage meat mixture according to your taste preferences.

In Conclusion

Sofia Schlieben’s Butter “Scotch” Egg Pastry is a delightful blend of flavors and textures. This unique recipe brings together the classic elements of a Scotch egg with the flaky goodness of a buttery pastry shell. Whether you’re hosting a brunch, attending a picnic, or simply looking for a delicious snack, these pastries will surely impress. Enjoy the delectable combination of creamy boiled eggs and succulent sausage wrapped in a crispy golden shell – a taste sensation like no other!

*Source www.tastingtable.com

Avi Adkins

Avi Adkins is a seasoned journalist with a passion for storytelling and a keen eye for detail. With years of experience in the field, Adkins has established himself as a respected figure in journalism.

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