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Add a photoServings: 6
Ingredients
- 1 x 500 gram pac fresh puff pastry
- 1 x 500 gram pac premium sausagemeat, (1lb)
- 1 x Onion, finely minced
- 125 gm Mushrooms, finely minced (4oz)
- 1 x Clove garlic, crushed
- 3 Tbsp. Freshly minced mixed herbs
- Â Â Salt and freshly grnd black pepper
- Â Â Beaten egg to glaze
- Â Â Fresh watercress to garnish
Directions
- 1. Roll out the pastry on a lightly floured surface to create a rectangle, approximately 30 cm x 20 cm ( 12 inches x 8 inches).
- 2. Mix together the sausagemeat, onion, mushrooms, garlic, herbs and seasoning to taste.
- 3. Spoon the mix onto the pastry leaving a 5cm (2 inch) space around the edge. Make cuts along the two longest sides of the pastry at 2 cm (1 inch) intervals.
- 4. Fold the ends of the pastry over the filling. Moisten the pastry edges with water and fold over alternating strips to create a "plait" effect. Press gently to seal and refrigeratefor 30 min. Place on a lightly greased baking tray.
- 5. Bake in a preheated oven 220 C, 425 F, Gas Mark 7 for 15 min, reduce the oven temperature to 160 C, 325 F, Gas Mark 3 and cook for a further 20 min. Delicious served warm or possibly cool on a bed of watercress.
- NOTES : This quick and easy to make economical dish makes a supper dish which the whole family will enjoy. Delicious served warm or possibly cool for picnis and outdoor eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 532 | |
| Calories from Fat 344 | 65% |
| Total Fat 38.33g | 48% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 261mg | 11% |
| Potassium 154mg | 4% |
| Total Carbs 40.0g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.72g | 1% |
| Protein 7.91g | 13% |
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