Chestnut and turkey Scotch egg with spiced plum ketchup
Item 1 of 1
- medium
- Makes 10
- 45 minutes
This turkey Scotch egg recipe by Paul Welburn pairs chestnuts and turkey with a heady spiced plum ketchup, making an ideal Christmas party snack. With just one turkey leg making ten Scotch eggs, this can be a fantastic way of using up meat if you find you need to do a bit of last minute trimming to fit your turkey in the oven.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Scotch eggs
- 10 eggs
- 1 turkey leg, minced
- 2 onions, chopped
- 1 tsp thyme leaves
- 1 tsp chopped sage
- 150g of chestnuts, roasted and chopped
- salt
Spiced plum ketchup
- 250g of malt vinegar
- 100ml of cider vinegar
- 200ml of water
- 200ml of apple juice
- 100ml of orange juice
- 250ml of tamarind paste
- 300g of dark brown sugar
- 200g of black treacle
- 1 tsp mixed spice
- 1 tsp ground coriander
- 2 tbsp of mustard powder
- 50ml of Worcestershire sauce
- 250g of pitted prunes
- 300g of plums, dark, stoned and chopped
- 6 Granny Smith apples, cored and chopped
- salt
- pepper
SAVE RECIPE
Equipment
- Deep-fryer
- Blender
Method
1
To begin, boil the eggs for 5 1/2 minutes then plunge into iced water. Peel and allow to dry fully
- 10 eggs
2
Sweat the onion with the chopped thyme and sage. Once tender, remove from the pan and chill
- 2 onions, chopped
- 1 tsp thyme leaves
- 1 tsp chopped sage
3
Once cool, add the onion mix to the meat, check the seasoning add the chestnuts. Mould the mix around the eggs evenly and neatly using your hands, and leave to set in the fridge for approximately 1 hour
- 150g of chestnuts, roasted and chopped
- salt
- 1 turkey leg, minced
4
Set up 3 bowls – one containing flour, one with egg wash and one with Panko breadcrumbs. Dredge the Scotch eggs through each of the bowls then return to the fridge for another 30 minutes
- plain flour
- 2 eggs, beaten
- Panko breadcrumbs
5
To make the ketchup, place all of the ingredients in a pan and bring to the boil. Simmer for 15–20 minutes, or until the fruits are cooked and tender. Blitz in a blender to a smooth purée and season
- 250g of malt vinegar
- 100ml of cider vinegar
- 200ml of apple juice
- 100ml of orange juice
- 250ml of tamarind paste
- 300g of dark brown sugar
- 200g of black treacle
- 1 tsp mixed spice
- 1 tsp ground coriander
- 2 tbsp of mustard powder
- 50ml of Worcestershire sauce
- 250g of pitted prunes
- 300g of plums, dark, stoned and chopped
- 6 Granny Smith apples, cored and chopped
- pepper
- salt
- 200ml of water
6
Preheat a deep-fryer to 180°C
7
Deep-fry the eggs for 4 minutes until golden and crisp, then serve with the ketchup on the side
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025