Baked Scotch Eggs


  1. Remove sausage from casing and wrap around hard boiled egg. It should resemble a large meatball when done.
  2. Place in the middle of puff pastry square and fold each corner up to meet at the top. Seal edges well.
  3. Bake at 400°F for 20-30 minutes until completely brown.
  4. Serve with warm tomato basil sauce.


  • 1 Nature's Best Dairy® Egg(s), per serving/hard cooked
  • 4 oz puff pastry square, frozen, cut into 4"x4" square
  • 4 oz Roma® Sausage, Italian, Mild Sweet, 5-1
  • 3-4 oz tomato basil sauce