SCOTCH EGG PIE

Combine two British classics in one satisfying dish Serves: 6 Preparation time: 15 mins Cooking time: 45 mins 7 free range eggs 450g (1lb) pork sausagemeat 6 sundried tomatoes, finely chopped 6 salad onions, thinly sliced 2 tbsp grated Parmigiano Reggiano 25g (1oz) pack flat-leaf parsley, finely chopped 2 x 215g (7oz) all butter puff pastry sheets 1 tbsp Dijon mustard Plain flour, for dusting 1. Preheat the oven to 200°C/400°F/Gas Mark 6. Cook 6 of the eggs in a pan of boiling water for 6-8 mins. Cool and remove the shells. 2. Mix together the sausagemeat, 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 (½in) border around the edges. Place the peeled eggs, evenly spaced, on the sausagemeat 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 mins until golden and cooked through. Leave to cool for a few minutes before slicing. Per serving: 577 cals 4.4g sugars 35.8g fat (17.6g sat fat)