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  1. Exported from MasterCook

  2. Raised Sausage meat And Egg Pie

  3. Recipe By : Old Magazine clipping from England, Sixties?

  4. 4 Preparation Time :

  5. Categories : Pies & Pastry Pork & Ham

  6. Silvia

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 8 Ounces Frozen Puff Pastry

  9. 1 Pound Pork Sausage Meat

  10. 1 Small Onion -- Finely Chopped

  11. 1 Pinch Sage

  12. 2 Ounces Soft White Bread Crumbs

  13. 1 Egg -- Beaten

  14. 2 Eggs -- Hard-boiled

  15. Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong

  16. about the thickness of a penny. Cut off a piece of pastry to fit top of loaf

  17. and reserve. Use remainder to line base and sides of tin.

  18. In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with

  19. beaten egg, reserving a little for glazing pastry. Turn mixture into pastry-lined tin and press hard-boiled eggs down in the centre, covering them

  20. with sausagemeat.

  21. Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut decorative "leaves".

  22. Make a small hole in centre of pie to allow steam to escape. Flute edges of

  23. pastry. Brush with reserved beaten egg, put pastry leaves in position, and brush

  24. these, too.

  25. 425 F, gas mark

  26. 10 to 15 minutes until

  27. pastry has set. Then reduce heat to moderate

  28. (375F gas mark 4) and continue baking for a further 30 minutes.

  29. Serve hot with cooked vegetables, or serve cold with salad or pickles. - - - - - - - - - - - - - - - - - -

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