Pork and pea Scotch eggs

Ingredients

8 free range eggs

2 eggs, beaten

200g frozen peas

700g pork sausage meat (or use 12 fat sausages and remove the skins)

4 tbsp of flour

Salt and pepper

Pinch of nutmeg

4 spring onions, finely chopped

200g breadcrumbs, homemade or shop bought

1 tsp of Dijon mustard

A handful of fresh mint, finely chopped

 

Method

1. Put eight eggs into a pan of boiling water and bubble for five minutes. Remove from the heat and cover with cold water.
2. Put the peas into a small pan and cook for about four minutes or until soft enough to mash, tip into a sieve and rinse with cold water. Put to one side.
3. Mash the peas and stir in the finely chopped mint, nutmeg and spring onions or whizz it in a food processor until smooth.
4. Put 1 tbsp of flour into a large bowl, add the salt and pepper, 100g of the breadcrumbs, the sausage meat, mustard and the pea mixture. Mix together well.
5. Peel the shell off the cooled eggs.
6. Use your hands to divide the pork and pea mixture into 8 portions. Flatten a ball of the mixture, put the egg on top and wrap it up, use more mixture to patch any holes. Carefully lay the balls on a baking tray lined with baking paper and put into the fridge to chill and firm up a little for about half an hour.
7. Preheat the oven to 220 degrees.
8. Put the remaining breadcrumbs onto a large plate.
9. Dip each covered egg into the remaining flour, then the beaten egg and then roll in the breadcrumbs.
10. Bake in the hot oven for 35-40 minutes. Or I made a few in the air frier which worked well (mine took about 15 minutes but your machine may need longer).
11. Check the juices run clear and the meat is no longer pink before stopping cooking.