Chicken Scotch Eggs

P1060675Make 4, prep time 20 minutes, cooking time 40-50 minutes

250g pack of minced chicken
1 clove garlic chopped
2 tbsp of corn flour
½ tsp cayenne pepper
1 tsp of fresh thyme leaves 

Salt & pepper
4 free-range eggs
1 flatbread
3 tbsp of flour
2 eggs beaten
5 squares of greaseproof paper
4 squares of Clingfilm

Heat enough water in a pan to cover the eggs. Once the water is boiling, add the eggs and cook for exactly four minutes, remove from the heat and run under cold water and leave to stand. Place the chicken, garlic, corn flour, cayenne pepper and thyme in a bowl, season and combine. When the ingredients are dough-like in texture, remove from the bowl and roll out on a floured surface. Divide the mixture into quarters and roll into balls. Place a ball in the centre of the greaseproof paper and flatten into a circle, about the size of a saucer. Repeat the process, stacking each one, then chill for ten minutes. Meanwhile, preheat the oven to 180 degrees. Blitz the flatbread into crumbs and set to one side, next shell the eggs. Remove the chicken from the fridge and place each one onto the cling film. Place the egg in the centre and pull each corner of the cling film together so the chicken wraps around the egg. Twist the cling film to tie the ball then gently roll to even out the meat, ensuring all the egg is covered. Repeat the process then chill again for ten minutes. Next, place the flour, egg and breadcrumbs in separate bowls. Carefully remove the cling film from each ball and roll in flour, egg and then the breadcrumbs, place on a greased baking sheet. Bake in the oven for 40-50 minutes until crisp and golden. Serve with salad and a selection of pickles.

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