• 6 eggs – hard boiled and peeled (small or medium)
  • 6 Chatsworth pork sausages – de-skinned
  • 6 spring onions – finely sliced
  • 750g frozen puff pastry
  • 1 beaten egg to glaze
  • Salt and black pepper


  • Pre-heat the oven to 200°c/400°f/gas mark 6.
  • Mix the sausage meat with the onions.
  • Roll out the pastry and cut 6x18cm circles (about the size of a side plate or a large saucer).
  • Divide the sausage meat equally between the pastry circles and flatten out the meat, almost to the edges.
  • Place an egg in the centre of each circle, season and brush the edges of the pastry with the egg wash.
  • Pull the sides of the pastry up over the egg (so that the seam is on top of the egg) and crimp the edges together to seal.
  • Brush with the beaten egg and bake the pasties for 25 minutes until golden.