Paxo Pork, Sage and Apricot Scotch Eggs

Methods

Step one

Put 10 eggs into a pan of cold water and bring to the boil. Boil for 3 to 3 ½ minutes for a soft centred egg, or 6-7 minutes for a hard centre, then transfer to a bowl of cold water. Once cooled, carefully peel the eggs.

Step two

Mix the Paxo Stuffing Mix with the boiling water, stir then leave to cool. Then add the sausage meat and apricots and stir.

Step three

Using 3 plates, add flour to one, beat the last egg and add this to the second plate, and on a third place the panko breadcrumbs mixed with the salt and pepper.

Step four

To make the scotch eggs, flatten the sausage meat, Paxo and apricot mix into an oval-shaped patty. Gently shape the meat evenly around the egg, moulding it with your hands.

Step five

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the panko breadcrumbs. Repeat until all 10 are prepared.

Step six

Heat the oil in a deep pan or deep fat fryer to 180°C. Carefully lower the eggs into the pan and cook for about 6-8 minutes or until the sausage meat is cooked, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.

Tips

The apricots can be swoped for cranberries or dried apple. Why not swop the pork for vegetarian alternative mince.