I'm currently packing my bags to go back home to LA (yay)! I'm bringing one suitcase filled with MILDLY cold weather clothes and two empty suitcases. Lol, why the empty suitcases?? Because, my mum usually takes one week out of her schedule to make me a ton of my favorite foods and keeps them frozen, so I can bring it back to Richmond. YAS, she is the best. And, I can seriously fill 2 suitcases no problem. In fact, I'm usually stuck at the check in counter with my mum bringing stuff back home because my suitcases are too heavy -_- Sometimes, the frozen rice cakes and soondae (Korean blood sausages) I bring has to be hand carried. I always have to get my carry ons personally checked by TSA security and I get weird weird looks when they hold up my vacuum sealed sausages.
Mini Scotch Egg Hand Piesadapted from bbc.co.uk
makes 6 mini pies
6 quail eggs (plus 1 extra if you think you'll bust one!)
1/2 lb sweet Italian sausage meat
1/4 onion, finely diced
6 tbsp flat leaf parsley, finely chopped
2 tbsp parmesan, finely grated
pinch of salt and pepper
2-3 tbsp dijon mustard
1 puff pastry sheet, thawed
flour for dusting
- First, soft boil the quail eggs: bring small pan of water to boil. Add quail eggs gently and cook for 3 mins. Then place in ice water for about 5 mins. Peel eggs carefully as they will be soft inside. Place in fridge (I did this step the night before)
- Preheat oven to 400F and take out your puff pastry sheet to thaw out. Mix (using your hands) sausage, chopped onion, parmesan and chopped parsley together until well blended. Season with a pinch of salt and a lot of pepper
- Open the thawed sheet of pastry onto a floured surface. Roll into 12x12" square. On one side, divide into 4 strips (two that are 2.5" wide and 2 that are 3.5" wide). And then divide the other side by 3. So you have 2.5x4" and 3.5x4" rectangles. Roll the smaller rectangles a little wider so they are more like 3x4".
- Spread a thin layer of dijon mustard on the smaller rectangles. Then pat down a small spoonful of the sausage mixture over the mustard, leaving a 1/2-1cm border around the edges. Blot quail eggs with kitchen paper to get off the moisture and place in the center of the sausage. Cover eggs with a thin layer of sausage
- Beat a chicken egg and brush along the borders of the pastry bottoms. Lay the larger 3.5x3" pastry over the filling. You may have to roll it a little bigger to get it to cover the filling. Use a fork to press the borders together firmly to seal
- Transfer the unbaked pies onto a lined baking tray. Brush the pies with the beaten egg and cut small slits on top for steam to escape. Bake for 35-40 mins until golden and cooked through. Leave to cool a few minutes before gobbling.