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Scotch eggs

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Ingredients/Components

eggs - 5 item
salt - 1/2 tsp
flour - 1 item
sifted flour - 4 c
lukewarm water - 1/4 c
slightly beaten egg - 1 item
bulk sausage - 1 lb
hard-boiled eggs, shelled - 6 item
cornflake cereal, crushed to fine bread crumbs - 2 c

How to make scotch eggs:

Sift flour onto a large board. Make a well in center. Add salt, eggs and water. Knead dough thoroughly about 1 minute, until it is stiff and smooth. Add more flour if dough is too thin. Cover and set aside 10 minutes while filling is being prepared. Then divide dough into 3 parts and roll each part out on a lightly floured board to paper thinness. Cut into 2-inch circles with cookie cutter or the top of a glass. Cut 2 rounds for each ravioli. Place a heaping teaspoon of desired filling in the center of 1 circle and cover with another circle. Press edges together with a fork to seal. Cook in 8 quarts of boiling water until dough is tender. Serve with any tomato or meat sauce and sprinkle with fresh grated cheese.

Note: Ravioli can be cut into 3 and 4-inch squares, if desired. Place 1 heaping teaspoon of filling in center of square and fold each square into a triangle. Seal edges with fork.

Recipe categories: Appetizers, Beef, Pork.

Rating:

Average rating: 4, total votes: 3

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eggs, half and half, milk, sour cream, salt, melted margarine, carton sour cream, worcestershire sauce, jar salsa