Pork and egg pie or Scotch egg pork pie. British traditional recipe

In British gastronomy there are two great recipes that are Scotch eggs or Scottish eggs and pork pies or pork pies (of which we have not published the recipe, but to which we will soon put a solution). If each one, separately, is delicious, putting both recipes together in this pork and egg pie or Scotch egg pie is the bomb.

We take advantage of World Egg Day to teach you how to make pork and egg pie or Scotch egg pie, a preparation that can be adapted to suit everyone's taste. Pork can be substituted for or combined with veal and can also be played with the quantities and types of spices and seasonings that we present. We have used prepared shortcrust pastry, but if you dare to make it at home, this cake will gain a lot in texture and flavor.

Ingredients

For 8 people
  • Eggs 6
  • Minced pork 1 kg
  • Dijon mustard 5 g
  • Sliced ​​sliced ​​bread 1
  • Bread crumbs 50 g
  • Provencal herbs (1 teaspoon) 2 g
  • Broken dough (sheets) 2
  • Salt
  • Ground black pepper
  • Sesame seeds

How to make pork and egg pie

Difficulty: medium
  • Total time

We cook five of the six eggs in boiling water for 10 minutes. We transfer them to a container with cold water and refresh them to be able to peel them more easily. Once peeled, we reserve them.

In a deep bowl we beat the sixth egg, from which we separate a couple of tablespoons to brush the cake when it is ready to go to the oven. Add the mustard, the Provencal herbs, the breadcrumbs and the slice of bread. Crush with a fork until you get a puree, add the minced meat and season to taste. Stir well until homogenizing the mixture.

We cover the base and sides of a mold of 18 cm mold with sulfurized paper. We spread a sheet of broken dough trying not to leave air bubbles and fill with a third of the meat mixture. We put the hard-boiled eggs in a circle and fill in the gaps and cover with the rest of the meat, making sure to compact well.

We cover the cake with the second sheet of shortcrust pastry and trim the excess. We press the edges to seal the cake and that it does not open with the baking. We cut a hole in the center, like a fireplace, brush the surface with the egg that we have reserved and sprinkle with sesame seeds.

We cook the cake in the oven, preheated to 180 ºC, for 20 minutes. After this time, we remove it and remove the outer ring from the mold. We put it back in the oven and cook it again, with heat only at the bottom, for another 20 or 30 minutes. If the surface begins to brown excessively, we place a sheet of aluminum foil on the cake.

With what to accompany the pork and egg cake

The pork and egg pie or Scotch egg pork pie is a bite with a smooth texture and a lot of flavor, which makes it a feast for the palate. It can be eaten hot, but this type of cake is usually eaten cold in the UK. It is perfect to serve as part of a buffet along with salads, cheeses, cold cuts, etc.

Tags:  Meats And Birds Fish Desserts 

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