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Receta Raised Sausage Meat And Egg Pie
by Global Cookbook

Raised Sausage Meat And Egg Pie
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Ingredientes

  • 8 ounce Frzn Puff Pastry
  • 1 lb Pork Sausage Meat
  • 1 sm Onion Finely Minced
  • 1 pch Sage
  • 2 ounce Soft White Bread Crumbs
  • 1 x Egg Beaten
  • 2 x Large eggs Hard-boiled

Direcciones

  1. Grease an oblong loaf or possibly cake tin. Roll out thawed pastry into a large oblongabout the thickness of a penny. Cut off a piece of pastry to fit top of loaf and reserve. Use remainder to line base and sides of tin.
  2. In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind withbeaten egg, reserving a little for glazing pastry. Turn mix into pastry-lined tin and press hard-boiled Large eggs down in the centre, covering themwith sausagemeat.
  3. Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut decorative "leaves".
  4. Make a small hole in centre of pie to allow steam to escape. Flute edges ofpastry. Brush with reserved beaten egg, put pastry leaves in position, and brushthese, too.
  5. Bake in a pre-heated, warm oven (425 F, gas mark 6) for 10 to 15 min untilpastry has set. Then reduce heat to moderate
  6. (375F gas mark 4) and continue baking for a further 30 min.
  7. Serve warm with cooked vegetables, or possibly serve cool with salad or possibly pickles.