Scottish Sausage Rolls are perfect for breakfast, snacks, lunch or dinner, and are so easy to make!
This recipe was originally published on January 24, 2012.
You know that I often post recipes for foods which I miss from Scotland. Well, here’s another one–Scottish Sausage Rolls!
As an Amazon Associate I earn from qualifying purchases.
Scottish Sausage Rolls
Whether eaten alone as a quick snack (with HP Sauce, of course), or served with mashed potatoes, peas, and gravy, as a meal: sausage rolls always satisfy. With a crisp and flaky puff pastry on the outside, and deliciously seasoned sausage inside, it’s not difficult to understand why these are so delectable.
Don’t be intimidated; they’re easy to make and taste as good as the sausage rolls back home in Scotland. I do hope you try them as I think you’ll love them!
How are Scottish Sausage Rolls different from English Sausage Rolls?
Normally, sausage rolls in England are made with pork. However, in Scotland, beef is traditionally used. If you are hesitant to try this recipe (as I was, initially) have no fear, they are truly delicious! This recipe was given to me by an elderly Scottish lady who was a friend of the family.
Homemade Scottish Sausage Rolls
makes about a dozen large, or 24 small sausage rolls
Ingredients
- one package puff pastry
- 1 lb ground beef
- water
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp coriander (dried, ground) do not use fresh cilantro
- 1/2 tsp nutmeg
- 1 cup plain breadcrumbs (see my prior post on how to make your own- click here )
- 1 slightly beaten egg white, to brush pastry
Make the sausage meat
In a large bowl, mix together the salt with all the spices and breadcrumbs.
Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
Prepare the sausage rolls
Next, place the puff pastry on a clean counter, mat or board and cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size. Alternatively, you can make a long roll, and cut into the size desired.
Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking.
With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown .
Place on a lined (silicone sheet, aluminum foil or parchment paper) edged baking tray. Make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
Bake the Scottish sausage rolls
Finally, bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
Scottish sausage rolls are wonderful served hot, right out of the oven, with HP Sauce. Incidentally, isn’t your mouth watering already?
Don’t miss another post! Click to sign up for my free recipe & travel subscription below.
(I promise not to sell or share your info, ever!)
Homemade Scottish Sausage Rolls
A Scottish recipe using beef instead of pork, to fill puff pastry to create incredibly delicious Sausage Rolls.
Ingredients
- one package puff pastry
- 1 lb ground beef
- water
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp coriander (dried, ground) do not use fresh cilantro
- 1/2 tsp nutmeg
- 1 cup plain breadcrumbs
- 1 slightly beaten egg white, to brush pastry
Instructions
- In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
- Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size. Alternatively, you can make a long roll and then cut them into the size you desire.
- Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking.
- With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
- Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
- Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
- Serve with brown sauce (HP Sauce is my preference).
Nutrition Information:
Yield:
9Serving Size:
2Amount Per Serving:Calories: 287 Total Fat: 15g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 22g Fiber: 0g Sugar: 0g Protein: 0g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Made these this past summer for my Scottish parents who can’t buy these locally (Southern Ontario, Canada) any more as their favourite Scottish bakery has closed. We were all so pleased at the authentic flavour – just like the ones we buy when we’re visiting Scotland! They are not difficult to make, but time consuming to assemble – especially when doubling the recipe for a big batch which is totally worthwhile!! Getting ready to make another batch for my parents to take home after their visit this week and was pleased to find you had replied to a previous poster with refrigeration/freezing instructions. Thanks for sharing!
That’s so great to hear, Alison! So happy that you all loved them and it’s a super compliment coming from your parents! :) I should add those freezing instructions to the recipe so everyone doesn’t have to read the reviews. Thanks so much and happy baking! CC
These are excellent, thank you Christina! Your recipes are always nothing short of excellent. I didn’t have plain breadcrumbs, so I used oatmeal (what we used to use at the bakery I used to work at), and butter shortcrust pastry I had already made up for the holiday in the fridge. I will be making this again!
Lovely! Thank you so kindly, Meg! I truly appreciate it and so happy you enjoy my recipes! :)
I just made these sausage rolls and they came out so good!!! They look great and my whole family just ate them all up! I served them along with some small yellow potatoes, some soft boiled eggs, and some gravy! Turned out to be such a great lunch! Thank you for this recipe. I’m so glad I found it online. Can’t wait to try your other recipes!
I’m so happy to hear it, Marisela! I’m sure you’ll find more that will please your family, too! Thanks for the lovely review! CC
Delicious! I can’t wait to make them again.
Yay! That’s what I like to hear! :) Thanks, Karen!
[…] foods appear on the bottom. Traditional English afternoon tea fare includes cucumber sandwiches and sausage rolls. But trendier options like fennel and apple salad in Belgian endive cups are increasingly […]
I finally made these! They were delicious. A huge hit with my husband! Thanks Christina, your recipes are always delicious!!!
[…] year we made these amazing Homemade Scottish Sausage Rolls from Christina’s Cucina. They are easy to make, and taste really good. Ont he menu for […]
[…] Homemade Scottish Sausage Rolls…Great for a Snack or a Meal […]
These are so amazing! i keep puff pastry in my freezer all the time just so i can make these when i get a craving. Thank you for this recipe! I’ve passed it on to friends, it’s so delicious.
Thanks so much, Jennifer! So glad you love them. :)
Never worked with puff pastry. Do you use a single thin sheet? The whole thickness? Help please..would love to make these.
Hi April, no worries! Yes, just unroll and use as is! Nothing to do as it’s ready to go. :) Just follow my instructions and let me know how you like them! Enjoy! CC
My family loves these and I make them often. They also freeze well for a quick dinner with a side salad on a busy weeknight. Easy to make and Delicious!
Thank you, Kim! They are a perfect weeknight meal!
Any recipes for Bridies ??? – I always liked the ones with a lot of onions in it but no carrots or peas.
Love
Rod
That’s the proper way to make Bridies! I love them so much. Let me see if I can find you a good recipe until I can post one.
Hi Rod, so sorry I forgot to send this! Here you go, hope you like this one: http://www.rampantscotland.com/recipes/blrecipe_bridie.htm
I tried posting for birdies . Wasn’t able to get the recipe .
I’ll try to post bridies next month, Sheenagh. Be sure to sign up for my free subscription so you don’t miss the recipe.
We use a sort of the same recipe, except we also add pepper, more of the spices listed above, and we also use ground lamb in addition to the ground chuck (about 2lbs of lamb to 10lbs of ground beef). Instead of breadcrumbs, we use whole grain oats, it gives it a better texture than the bread does for the pies; and add about 5 cups of boiling water to the oats before mixing it with the meat mixture. For the bridies, we use two medium onions as well. My sister also has an amazing recipe for the crust of Tupney pies too. Good luck! ❤️
Christina found this on the net nice story love your recipes ( working through then)
Traditional Scottish Recipes
– Forfar Bridies
These are said to have been made by a travelling food seller, Maggie Bridie of Glamis (in the days when the county of Angus was called Forfarshire). They were mentioned by J M Barrie (author of Peter Pan) who was born in Kirriemuir in that county. The original recipe used suet but since that is not always to everyone’s taste, you can use butter or margarine.
Ingredients (for six bridies):
1½ lbs (700g) boneless, lean rump steak. Lean minced beef can also be used.
2 oz (2 rounded tablespoons) suet or butter or margarine
1 (or 2) onion, chopped finely
1 teaspoon dry mustard powder
Quarter cup rich beef stock
Salt and pepper to taste
1½ lbs flaky pastry (home made or from a pastry mix packet)
Method:
Remove any fat or gristle from the meat and beat with a meat bat or rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well.
Prepare the pastry and divide the pastry and meat mixture into six equal portions. Roll each pastry portion into a circle about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the centre. Leave an edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Crimp the edges together well. The crimped edges should be at the top of each bridie. Make a small slit in the top (to let out any steam). Brush a 12 inch square (or equivalent area) baking tray with oil and place the bridies in this, ensuring that they are not touching. Place in a pre-heated oven at 450F/230C/gas mark 8 for 15 minutes then reduce the temperature to 350F/180C/gas mark 4 and cook for another 45/55 minutes. They should be golden brown and if they are getting too dark, cover with greaseproof paper (vegetable parchment).
Thanks, Shirley! I’ve actually made and shot the bridies, it’s just matter of getting them posted! :)
Don’t know why it took me so long, but I finally made these last night – 10 stars! HP, of course, and a tin of Heinz baked beans just for the heck of it! Absolutely delicious, and just what I remember from (Scottish) childhood. Will said I had to say that there is just one teeny tiny problem – we could only eat one each! They are really filling – or maybe it was the beans! I made six regular sized rolls, with one sheet of puff pastry, and froze the rest of the meat for next time. I did devour one cold for lunch today, still just as good, and we always had cold sausage rolls on picnics. I think I was hesitant because I did associate sausage rolls with pork, but these are just SO good! I am now inspired, and plan to make scots pies with hot water pastry and ground lamb next week. The kind you can get in any good butchers in Scotland.
Really, the first time? Wow! Well, I’m so glad you made them and loved them, Lee! I love Scotch pies so much, too, but have always had a hard time with the pastry (hard without the machine that molds them). There is a new company in Scotland selling empty shells so will have to see how those are! Let me know how yours turn out!
Thanks for the lovely review, too!
Can these be reheated? What to make ahead for a cocktail party at someone else’s home. Thanks Carrie
Absolutely, Carrie! I suggest baking them, but take them out about 5 to 6 minutes early. Cool, store in the fridge up to one day or else freeze them. When you take them to your friend’s house, heat them for about 8 to 10 mins from room temperature. Enjoy!
Making these for Scottish Country Dance class treats! HP is at my market, and Cost Plus. What is difference between HP and London Fog? Looking forward to trying them!
Oooh, you’re going to be a star at your class! I’ve never heard of London Fog as in a sauce; stick with HP! Let me know how they turn out, Jane! :)
Made these yesterday and they were delicious! :) Thank you for the recipe! YUM!
You’re very welcome, Anji! So glad you tried them!
Back again to say how much my family enjoy Christina’s sausage rolls. My teenaged sons fought over the last one when we had them recently, so the youngest decided he would make more himself! He was, quite rightly, proud of the way they turned out and is asking when he can make them again. Result for mum, a night off cooking! Great recipe, thanks for sharing it.
Win-win, Sandra! I love it! So glad your boys love them so much and are willing to make them, too! Thanks for letting me know, I appreciate it! :)
Well I finally made them. I told you my father was a baker in the Royal Navy during the war. I think he guided my hand a bit. Had our daughter Christina and son in law Sean and 2 Grands, James and Colin over for dinner, so I made them appetizer size. My wonderful husband complained but went to 2 stores to finally find the HP Sauce. Sean was first and dipped it and was a happy guy, then my husband, both of the guys ooo’ed and aww’ed and said it HAD to be with the sauce, that made it!! James had a couple of his own and our daughter too. I made 18 and only had a few left! I did make one mistake, I forgot to brush them with the egg wash. I don’t think anyone cared. I have a family reunion coming up in July, I know I will be making these by the dozens. Question. If you make it in one long roll, does it have to cook longer? Wish I could attach a picture, they looked very yummy.
Oh this makes me so happy, Rose! Thank you so much for sharing the details of how much these were enjoyed by your whole family!
Yes, HP Sauce is “almost” a must with sausage rolls, at least in my book! You know you can order it on Amazon? Regarding the egg wash, it really doesn’t affect the flavor, but it will make them look golden and shiny. Not a big deal.
These would be perfect for a reunion! I’ve never made it in one long roll, but if you do, you could cut them before baking them and that would take care of the baking issue. Many people do make them that way as it’s quicker, but I like the way they look when made individually. Again, solely a question of if you care about the way they look as they won’t taste any different.
If you’re on Facebook, you can post a picture to my page, or you could email me a pic. Just click on CONTACT here on my site.
Thanks again, Rose! I appreciate you taking the time to write to me! :) CC
I made these a few weeks ago, they are fantastic. The closest I’ve come to a good Scottish sausage roll, everyone loved them.
Fabulous, Linda!! Love to hear it! Thanks for your comment and 5 stars! :)
Thank you for the easy and delicious sausage roll recipe! I just made these for a Burns Supper. They will be a hit.
For the HP sauce I searched substitutions online and found a recipe that was super easy and tasty. I combined A1, Ketchup and mayo. I don’t know how close it really tastes to HP Sauce cuz I’ve never tried it but this combo is delicious for dipping.
Thanks again!
Thanks, Kim! SO glad you found the sausage roll recipe, everyone loves them!
Re: the HP, you really need to get yourself a bottle to try. That combo wouldn’t even have a hint of HP flavor. It just goes to show you that you can’t rely on things posted on the internet.
Let me see if I can put it in perspective for you: combining A1, ketchup and mayo to make HP Sauce would be like combining 7UP, mayo (no eggs in HP!) and Mountain Dew to make Coca Cola. Does that make sense? Whoever suggested that combo probably never tasted HP either! It may taste good to you, but it would be NOTHING even close to HP Sauce. Wish I could have you taste it so you’d say, “Oh! Now I understand!” :) Hope you get some soon! Btw, Cost Plus World Market has little sample jars in their stores!
I have been making sausage rolls for years but have always used pork sausage meat and have found them greasy. Following this recipe using beef instead is much better. Thanks for this recipe!!!
You are so very welcome, Carol! I’m happy to share and so glad you like these better. :) Thanks for your comment!
These Sausage Rolls are fabulous! I’ve made them twice this month! When making them for our Clan AGM, I made the meat mixture the night before, and formed it into the logs, so I just had to deal with putting it in the pastry in the morning. Everyone loved them too!
Wow, Brenda! That’s an awesome idea especially if you’re making a load at a time! So glad you and everyone loved them so much! Thanks for letting me know! <3
Scottish Sausage Rolls are delicious. I was even able to find the HP sauce at a local market. They are so easy to make and so so good. Thank you😘
Fantastic! So happy you tried and liked them, especially that you got the HP, too! Yay! Thank YOU, Terri! :) CC
Christina…I made these for Hogmany…New Year’s Eve in Scotland…they were definitely Scottish sausage rolls! As I’m Scottish I can attest to that. I made them appetizer size and everyone loved them and they were gone fast! Thank you Christina for giving me a wee taste of my beloved Scotland.
You are very welcome, Margaret! So happy you found the recipe! :)
Just made these and they are delicious, will never use ready made sausage meat again 😋
I rate this recipe 5 stars
I made the Homemade Scottish Sausage Rolls, and they were delicious. Wish my Scottish father was still alive as he would of loved them. He smothered everything in HP sauce.I rate this a 5 and any other recipes of yours deserve the 5. You can’t please everyone and sometimes I believe the negative Nellie’s aren’t very good cooks to start with. Thanks from Canada 😀for sharing your recipes and thank god for the BLOCK button eh !!!!!
Thanks so much for your support, Dawn! I would have gotten along well with your father. :) I agree wholeheartedly about the negative comments! Happy New Year! CC
Dawn, would these be the same sausage rolls I had at the snack counter in “the Bay” years ago in Edmonton? As a teenager, I could tell the sausage was different from what I was used to in the States, but couldn’t tell yo just what that difference was. (I did know I liked both kinds!)
Wonderful sausage roll recipe.
Thank you, Patricia!!
These sausage rolls are lovely. I lived in England (I know, I’m sorry.:) for a decade before getting stuck in the US midwest. You can’t find any British foods here at all, so I’ve had to make them myself. These are simple enough that even a notoriously terribly cook like myself can make them. And my son agrees they taste just like ‘home’!
Haha! Thanks for the wonderful comment, Julie! So glad you are able to have sausage rolls again, and I agree with your son, they do taste like the ones from home. :) Hope you find other treasures on my site (Custard Creams, Steak Pie, Piccalilli, etc.)
I made the sausage rolls! They were easy and tasted delicious. My friends and family want more. That says a lot about the taste since most are from Scotland or have been and had the originals.
The cost to make them was under $8.00. I had the spices.
All I need now is a recipe for Lorne Sausage.
Thank you so much, Carol! This means a lot to me because now others will see that it’s not just me saying how good they taste! Thanks for including the cost; I never thought to add that. And as for the Lorne sausage recipe, it’s coming soon so hope you’re signed up for my email subscription (it’s free). :) Thanks again! CC
Is it possible to make the sausage rolls and the freeze them uncooked?
Hi Clare, a couple of reasons I wouldn’t do this: if the meat was frozen already you can’t refreeze it, and also this goes for the puff pastry which is usually frozen. I would bake them until they’re almost ready then freeze them. When you defrost them, you can finish them off in the oven and they’ll be like freshly baked. Hope this helps!
Thanks so much Christina. That’s what I’m going to do
Excellent! Let me know how they turn out!
I made mine and put them in the freezer uncooked and they were fine. I gave them them to my Mum and Aunt (we’re all Scottish born and raised) and they were just perfect with them asking me to make more.
This is perfectly fine as long as you’re not re-freezing items that have been defrosted. They will turn out, but for safety reasons, I wouldn’t advise it. https://www.thekitchn.com/5-foods-you-should-never-refreeze-tips-from-the-kitchn-212039
Hello!
Can you substitute with ground sausage? And maybe add chopped onion?
Hey Megan, you can substitute with whatever you like, but just know that it will not taste the same. I urge you to try the recipe once as is, then decide how to proceed next time. I’ll bet you won’t change a thing! :)
OMG, I just made this recipe and cooked up a little extra meat I had leftover to taste…absolutely delicious. Can’t wait until I actually cook them. It’s been many years since I had a sausage roll back home but I suspect they weren’t this good. Thanks for posting.
I’m so glad, Leigh! Everyone loves these, so I hope you and your friends/family enjoy them, too! (I’m assuming and maybe I shouldn’t) ;)
They look so yummy. I hope to try this recipe and I hope they look as yummy and taste as they look as well. 😅Wish me luck! Thanks for sharing.
Hi Jessica, they actually taste better than they look and I doubt you need luck, but good luck!! Let me know how they turn out! Enjoy!
I love the concept of these rolls. I just recently found a good source for ground lamb and going to try this recipe with a Middle Eastern spin. I know… not Scottish, but I think any meat mixture could work.
They look absolutely stunning.
My husband made us sausage rolls using Christina’s recipe last night. It’s one of the foods we miss the most from home. I’m delighted to say they turned out really well and the whole family enjoyed them thoroughly! We even had some HP sauce on hand. This is one that’s definitely on the “must make again” list. Thank you, Christina!
That’s great, Sandra! I’m very happy to hear it! Thanks so much for letting me (and others) know! :)
Hi. You may have covered this in the comments, but when you state ‘one package of puff pastry’ do you mean a full box? The boxes I buy typically contain two ‘packages’ inside. Thanks.
Yes, one full box, meaning both rolls, Chris. Enjoy!
Can you please tell me how many sheets of the puff pastry you use at a time? I think each roll contains 10 sheets. Do you use all ten layers at once?
Hi Margie, I think you’re getting puff pastry mixed up with maybe phyllo dough? Puff pastry usually comes in two rolls in a box. There are no layers. You’ll see what it looks like in the photos of my post. Just make sure it says “Puff Pastry” on the package. Hope this is helpful. CC
[…] so they’re perfect for packed lunches (kids love them) and picnics. You probably would love Sausage Rolls, too, if you like these. Here’s how to make […]
I finally made these and they were delicious! And they look just like these! I wish I could upload a picture! Thanks for recipe!
That’s fantastic, Veronica! You can either send one to my email address, to my Facebook page (Christina’s Cucina), tweet it, or tag me on Instagram! I’d love to see them, and happy you tried the recipe and loved them! :) Thank you for letting me know!
I finally saw your reply and I tweeted you the pic of my first attempt. I’m making them again tomorrow! Thanks again!
And I tried to give 5 stars but it won’t let me!
Just saw the photo and they look fabulous, Veronica! Thanks so much! I don’t know why the star system does this! You are not the only person who has said that. I’m leaving 5 stars, so that at least if will be an average of 4.5! Thanks again! :)
5 stars they were delish
Thanks so much, Liz!!
You know, I’m embarrassed to admit this, but I have never ever made sausage rolls. I know, I’m a Scot and should be ashamed of myself… You certainly know how to tempt us and I am going to have to give them a try. The finishing touches you have on them and the recipe itself just look and sound super – certainly beats the sausage rolls that I grew up on that were obviously not of the same calibre. Spot on as usual, Christina!
Well, that’s because you’re always making those delectable macarons and treats and fabulous dinners for your family! Nothing to be ashamed of! If you do give them a try, I think you’d be surprised at how good they really are. :)
[…] Another savory recipe using puff pastry: Scottish Sausage Rolls […]
Just got back from a wonderful trip to Scotland two days ago. I have my sausage rolls baking in the oven right now!! Thank you, Christina, for being so generous with your wonderful recipes!
Oh that’s wonderful, Sue!! Would you believe that I am making a batch of them RIGHT NOW? My friend who used to live in London is coming for lunch! So glad you enjoyed Scotland! :)
[…] has sugar in it, please do not use it for this purpose. This is in the same sort of category as sausage rolls, so if you like those, I bet you’ll like this pie, […]
These look great!
My cheque is in, so picking up the things I need tomorrow.
How many does it make?
It’s just under the title, Charlie: 1 dozen large or 24 small. Enjoy!
Ex South African living in California. Once thing I have craved for 20 years Sausage Rolls. Used to eat them all the time back home.
Have to give this recipe 5 out of 5 . I have made them a few times now and oh so happy flavours as I remember texture as I remember.
My husband agreed with me. They are perfect. Thank you Christina for sharing love your blog.
Keep up the good work.
Elaine.
Woo hoo! What a lovely thing to read! Thank you so much, Elaine, to you and your husband! I really appreciate your comments! Hope you’ll enjoy more of my recipes, too! Take care, CC
I know the star system doesn’t always work for readers, but since you said you’d give it 5/5 stars, I’m taking the liberty to add another 5 star review on your behalf. Thanks again, Elaine!
As I didn’t know you in 2012, thanks for reposting! Love the sound of these, although never saw them in the U.K.!
You must try them, David! So tasty! (No garlic, either!) :)
Hi, these are on my to do list but would you happen to have a recipe for Scottish mince pie? I have been trying to find one for the meat mixture and crust.
Hi Becky, sorry for the late reply (I’ve been out of the country for a month). I love Scotch pies, too, and have made them a few times, but unfortunately have never been truly happy with the results. I think a mold is necessary for good results and have never found one. I’m actually going to be a judge in the World Scotch Pie competition in Scotland this November, so I may come home with some more information! Fingers crossed!
Hi. I am mainly looking for the filling recipe, I bought some small pans that should work as a mold. When we were in Scotland a couple of years ago we stopped in a bakery in Dingwell I think that was supposed to have been voted best mince pie in Scotland. It was amazing! Can’t wait to hear about your judging experience this time! And hopefully you can talk someone out of recipe ?
Hi Becky, yes, a good Scotch pie is amazing! Here is a recipe that you may like. I will let you know what I discover at the competition! http://www.rampantscotland.com/recipes/blrecipe_scotchpie.htm
I learned something new through your this recipe Christina.
Egg white wash instead of whole egg or just yolk.
The puff pastry crust browned less quickly given the pastry time to puff up while baking.
I never look back since. I now even use egg white wash to glaze and seal my base pie or tart crust for first bake and turn out ok. ( l don’t do traditional blind bake anymore….count me just plain lazy ?)
Yes! It makes a difference without the yolk! Glad you’re happy with the tip. Don’t worry, I don’t usually blind bake either! haha!