Perfect Cumberland & Egg Pasty
1. Bring a pan of water to the boil, introduce 8 of the eggs in their shells and leave in simmering water for 6 mins. Drain, then cool under cold water and peel carefully.
2. Meanwhile, squeeze the sausage mixture of the skins and mix it together with the onions using your hands.
3. Roll out a block of pastry until large enough to cut 3 x 18cm circles (use a good sized cereal bowl or a side plate as a template). Re-roll the trimmings; you should get 4 further circles from each. Prepare 2 baking sheets by dusting with a little flour.
4. Using slightly wet hands, squash out an eighth of the sausage mix over each of the rounds of pastry, going almost right to the edges. Slightly wet the edges of the pastry. Sit a peeled egg in the middle of the sausage, grind over a little salt and pepper, then pull the sides up over the egg and seal. Crimp the edges and put onto the baking sheet.
1 pack debbie&andrew’s Perfect Cumberland Sausages
9 medium eggs (it's important they're not large)
6 spring onions, finely sliced
2 x 500g blocks frozen shortcrust pastry, defrosted (for a Gluten Free option, try Udi's Pastry Mix)
plain flour, for dusting (for a Gluten Free option, try Udi's All Purpose Flour Mix)
brown sauce or piccalilli, to serve