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Add a photoServings: 4
Ingredients
- 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
Directions
- 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.
- 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.
- Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut decorative "leaves".
- 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.
- 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
- (375F gas mark 4) and continue baking for a further 30 min.
- Serve warm with cooked vegetables, or possibly serve cool with salad or possibly pickles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 771 | |
| Calories from Fat 504 | 65% |
| Total Fat 56.0g | 70% |
| Saturated Fat 16.73g | 67% |
| Trans Fat 0.24g | |
| Cholesterol 232mg | 77% |
| Sodium 1017mg | 42% |
| Potassium 415mg | 12% |
| Total Carbs 37.55g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.24g | 1% |
| Protein 27.8g | 44% |
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