Perfect Cumberland and egg pasty

Preparation time: 40 minutes

Cooking time: 25 minutes

Makes: 8 pasties

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9 medium eggs

1 pack Cumberland sausages

6 spring onions, finely sliced

2 x 500g blocks frozen shortcrust pastry, defrosted

plain flour, for dusting

piccalilli or brown sauce, to serve


1.     Bring a pan of water to the boil. Add eight 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 meat out of the skins and mix it together with the onions using your hands.

3.     Roll out the pastry until it’s 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 four further circles from each. Prepare two baking sheets by dusting with a little flour.

4.     Using slightly wet hands, squash out an eighth of the sausage mix over each 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, season with a little salt and pepper then pull the sides up over the egg and seal. Crimp the edges and place on to the baking sheet.

5.     Brush each pasty with the egg mix and chill for 30 minutes while you heat the oven to 220°C/R7. Bake the pasties for 25 minutes until crisp and golden. Serve hot or cold with some piccalilli or brown sauce.

Recipe and images courtesy of

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