Ingredients (2 Scotch Eggs)
2 hard boiled eggs peeled
150g (1/3 lb) lean pork mince
1/2 tbsp fresh coriander
1 tsp fresh ginger minced
1/4 tbsp paprika
1/4 tbsp Dijon mustard
1/4 tbsp garlic powder
1/4 tbsp onion powder
1/4 tsp chipotle paste
1/4 tsp Himilayan rock salt
1/4 tsp black pepper
1/4 tbsp tomato paste
1 tbsp red pepper diced
Blend together all ingredients with the exception of the mince and eggs.
Once you have a paste blend in pork mince.
At this stage you can refrigerate the boiled eggs and mince meat coating until ready to assemble and cook…up to overnight.
Preheat oven to 180C (350F).
Divide the meat mixture in to two mounds. Place one at a time on a piece of cling film and roll out to 4-5 inch circle.
Place egg in the centre, lift meat and egg slipping your hand underneath the cling film and folding the meat around the egg. Remove the cling film and mold the meat to evenly distribute. Repeat with the second egg.
Lightly grease a muffin tray with coconut oil – just two muffin holes!
Place the scotch eggs in to the muffin tray and bake in the preheated oven for 20 minutes.
Remove and drain off liquid/fat…return to the oven to bake this time on a baking tray standing tall for a further 5 minutes. Remove and cool on a wire rack for 5 minutes before digging in!
You can allow them to cool fully and store in the fridge for a couple of days or enjoy them chilled over a bed of greens.