Good Food
Ingredients
Method
1.Preheat oven to very hot, 220°C (200°C fan-forced). Line two baking trays with baking paper.
2.Cook 8 eggs in a pan of simmering water on medium-low heat 6 minutes; drain. Cool under running water; peel.
3.Remove skin from sausages. Combine meat and green onion, and use hands to mix well.
4.Cut an 18cm round from each pastry sheet. Spoon sausage mixture onto each round, spreading almost to edge.
5.Place an egg in centre of each round; season well. Brush pastry edges lightly with water. Pull pastry up over egg, pressing edges together to seal. Pinch to crimp edges; place on prepared trays.
6.Lightly beat remaining egg and brush over pasties; chill 30 minutes.
7.Bake pasties 25 minutes, until golden; cool. Transfer to an airtight container and store in fridge for up to one day. Serve with tomato chutney.
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