Scotch Egg Puff Pastry

Craving a comforting twist on a British pub classic? These baked Scotch Eggs Puff Pastry are everything you didn’t know you needed—crispy, savory, satisfying, and oven-baked to golden perfection.

Instead of the usual deep-fried version, this recipe wraps soft-boiled eggs in a seasoned turkey sausage mix, then tucks them into flaky puff pastry before baking until golden and crisp. The result? A perfectly balanced bite: warm, creamy egg center, juicy meat, and a buttery, crisp shell.

They’re simple enough for a weekday meal and impressive enough for a brunch board or holiday spread. Serve them warm with mashed potatoes, potato wedges, or roasted veggies. Or enjoy them cold, tucked into a lunchbox or picnic basket with a zippy vinaigrette, tangy pickles, or mixed greens.

What makes these baked Scotch Egg Puff Pastry even better? They’re freezer-friendly, easy to customize, and just as tasty the next day. Try using ground chicken or pork, mixing in herbs, or adding a hint of Dijon mustard or smoked paprika for a flavor boost.

Whether you’re planning a cozy weekend breakfast or prepping a crowd-pleasing appetizer, these savory beauties are sure to hit the spot.

Why You’ll Love This Recipe:

• No deep-frying required – baked for a lighter, cleaner option
• Great warm or cold – perfect for picnics, road trips, or lunchboxes
• Versatile and make-ahead friendly – easy to prep, freeze, and reheat
• Packed with protein and flavor – a satisfying meal or snack any time

Recipes you might like:

• CREAMY SPINACH PUFF PASTRY

• PEACH TART WITH LEMON THYME

• CHICKEN CORDON BLEU

• CLASSIC BEER BATTERED FRIED FISH

Tried it? I’d love to hear your thoughts! Leave a comment below and don’t forget to tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking.

Your creations always make my day—and I just might share your version too!

You want to make Scotch Egg Puff Pastry, but don’t know what pans to use?! Here are baking sheets I would recommend:

• Perlli Baking Sheet 4 Piece Set Nonstick Copper Carbon Steel Oven Bakeware 

• BAKKEN Kitchen Baking Pans – Small, Medium, and Large Cookie Pan

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Yield: MAKES 6

Scotch Egg Puff Pastry

Print

These are made with ground turkey, and boiled eggs—perfect for picnics, meal prep, or lunchboxes. No deep frying needed!

Prep Time 15 minutes

Bake Time 35 minutes

Rest Time 5 minutes

Total Time 55 minutes

Ingredients

• 6 medium eggs
• 545g (1.2 lb) ground turkey
• ½ tablespoon onion powder
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon parsley, dried or fresh
• 1 teaspoon sweet paprika
• 30g (¼ cup) plain breadcrumbs
• 55g (½ cup) shredded cheese, optional
• 500g puff pastry sheet, thawed
• 1 egg for brushing
• 1 tablespoon Sesame seeds or everything bagel for topping, optional

Instructions

1. Boil the Eggs:
   Bring a pot of salted water to a boil. Carefully lower in the eggs and cook for 7 minutes for soft-boiled centers. Transfer immediately to a bowl of cold water. Let cool, then peel gently and pat dry with paper towels.
2. Make the Meat Mixture:
   In a bowl, mix together the ground turkey, onion powder or minced fresh onion, salt, pepper, paprika, parsley, and breadcrumbs. Combine well using clean hands until evenly mixed.
3. Prepare the Puff Pastry:
   Cut your thawed pastry sheet into 8 squares (approx. 7x7 inches / 18x18 cm) or use a large cookie cutter to create circles.
4. Wrap in Pastry:
   Take a scoop of meat (about 60g/2 oz), flatten it into a disc, and place a peeled egg in the center. Carefully wrap the meat around the egg and seal. Gently pull the pastry edges up and over the egg, pressing to seal the seams. YOU CAN add a bit of shredded cheese in the middle of the pastry then add meatball on top before wrapping. It is optional but very delicious. Place seam-side down on the prepared baking sheet. I would suggest for you not to use parchment paper. Using parchment paper creates a bit of steam and pastry could become soggy. Use well greased non stick baking sheet instead.
5. Brush and Bake:
   Brush each pastry with mixed egg, and at this time you could and preheat the oven to 190°C (375°F). Then bake it for 35 to 40 minutes, or until golden brown and cooked through.
6. Rest and Serve:
   Let the Scotch eggs cool for 5 minutes before serving. They’re delicious warm or cold and hold up well for picnics or packed lunches.
   

Notes

Storage:

• These store well in the fridge for up to 3 days and can be reheated in the oven.
• You can also freeze them individually wrapped and bake from frozen at 375°F (190°C) for 25–30 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 669Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 220mgSodium: 797mgCarbohydrates: 52gFiber: 2gSugar: 3gProtein: 22g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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