Scotch Egg Pies

Directions

1. 1
   Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Cook 8 eggs in a pan of simmering water for 6 mins; drain. Cool under running water; peel.
2. 2
   Combine sausage meat and scallions, and use hands to mix well. Cut a 7 inch round from each pastry sheet. Spoon sausage mixture onto each round, spreading almost to edge.
3. 3
   Place an egg in center of each round; season well. Brush pastry edges lightly with water. Pull pastry up over egg, pressing edges together to seal. Pinch to crimp edges; place on prepared trays.
4. 4
   Lightly beat remaining egg and brush over pies. Chill for 30 mins. Bake pasties for 25 mins until golden; cool. Transfer to airtight container and store in fridge for up to one day. Serve with tomato chutney.