Scotch Eggs

Ingredients

• 200 g Flour
• 100 g butter
• 50 g pork lard (or clarified butter)
• 1 pinch salt
• 5 eggs
• 400 g sausage meat
• 1 Tbsp freshly chopped thyme
• flour (for working)
• 1 tbsp flour (for dusting)
• 1 egg yolk

Instructions

1. 1.

   Knead the flour with the butter in small pieces, the lard, the salt and, if necessary, a little cold water into a smooth dough. Adjust the flour amount slightly so that the dough becomes supple but does not stick to your hands.

2. 2.

   Boil 4 eggs for about 10 minutes until hard, shock them, peel and let cool. Mix the sausage meat with the thyme.

3. 3.

   Preheat the oven to 180°C fan.

4. 4.

   Knead the dough again on a floured work surface and divide it into four equal pieces. Roll each piece into a circle (about 15 cm) and brush with the remaining beaten egg. Dust the eggs with flour and press the sausage meat around them, forming balls. Place the egg in the center of each dough circle and wrap it completely. Seal well and press.

5. 5.

   Place on a baking tray lined with parchment paper and brush with the whisked egg yolk. Bake in the oven for about 25 minutes until golden brown.