Scotch Eggs

So Scotch Eggs are pretty retro. I remember them from childhood dinners but I had never attempted them before, partly because I was put off by having to deep fry them. Luckily there are an abundance of  baked versions out there. I took a photo of this recipe from an old Better Homes and Gardens magazine and then promptly lost all other details. 

The verdict? Really tasty! The kids loved the surprise egg in the middle and I loved that they tasted just as good cold from the fridge the next day. Perfect for school lunches or a picnic. I guess some things are a classic for a reason!

Baked Scotch Eggs

Better Homes and Gardens Magazine

6 large boiled eggs

500g pork and veal mince

2 rashers of bacon

1 small onion, finely diced

1 clove garlic, crushed

1 ts dried oregano

1 tbs worcestershire sauce

1 tbs tomato sauce

1 1/2 cups fresh breadcrumbs

olive oil spray

Preheat oven to 180 / 160 degrees celsius fan-forced. Lightly grease a baking tray with oil spray and set aside.

In a large bowl add the mince, bacon, onion, garlic, oregano and sauces. Add some freshly ground black pepper and mix well to combine. Use your hands for best results. Divide the mixture into 6 equal portions and roll each into a ball. 

Using wet hands, flatten out each ball into a large patty, place the egg in the middle and wrap the mince patty around the egg, making sure it is completely enclosed. Repeat with remaining mince and eggs then roll each of them in breadcrumbs and place on the baking tray.

Bake for 20-25 minutes. Serve hot or cold.

Family Mince and Veggie Pie

Mince is one of those ingredients that most families will cook with at least once a week. We certainly do! Think spaghetti bolognese, meatloaf, hamburgers. You can also use mince to make a pie with great results and for less money than using even the cheapest cut of steak. Add a healthy serve of veges and some yummy herbs and you have a complete meal that even the kids will like!

Mince and Veggie Pie

2 1/2 sheets puff pastry, thawed

2 tbs rice bran oil

1 large brown onion, finely diced

2 medium carrots, finely diced

1 large zucchini, finely diced

3 ts Gourmet Garden Chunky Garlic Paste

2 ts Gourmet Garden Thyme Paste

1 ts Gourmet Garden Basil Paste

600g beef mince

2 cups vegetable stock

2 tbs beef gravy powder

2 ts Worcestershire sauce

1 egg, lightly beaten

Salt and pepper to taste

Preheat the oven to 180 degrees Celsius (fan-forced).  Grease a 24cm round glass pie dish. Line the base and sides with 1 1/2 sheets of of pastry. Trim the excess. Line the pastry shell with with baking paper then fill with pie weights or uncooked rice. Bake for 20 minutes or until the edges of the pastry are light golden brown. Carefully remove the rice and paper then return the pastry to the oven for a further 5-10 minutes.

While the pastry is baking, heat oil in a large saucepan over medium heat and fry off the onion, carrot and zucchini for 5 minutes or until the vegetables are beginning to soften. Add the mince and herbs and cook, stirring to break up the meat, for 5 minutes or until browned. Add the stock, gravy powder and Worcestershire sauce. Bring to the boil. Reduce the heat to medium-low and simmer for approx 15 minutes or until most of the liquid has evaporated. You should be left with a moist, but not runny, mixture.

Allow mince to cool for 10 minutes before spooning into the pastry base. Top with the remaining pastry, pressing the edges to seal. Brush the top with beaten egg. Cut a cross in the centre of the pastry to allow the steam to vent and bake for approx 30 minutes or until golden brown.

Stand for 10 minutes before serving with plenty of tomato sauce and a green salad.

** This recipe was intended to be part of my entry into the Gourmet Garden Blog-Off/Cook-Off but we had a shocker of a week and I just didn't get around to it.**