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Raised Sausage meat And Egg Pie~
Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:15
Categories : Pies & Pastry Pork & Ham
Silvia
Amount Measure Ingredient -- Preparation Method
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8 Ounces Frozen Puff Pastry
1 Pound Pork Sausage Meat
1 Small Onion -- Finely Chopped
1 Pinch Sage
2 Ounces Soft White Bread Crumbs
1 Egg -- Beaten
2 Eggs -- Hard-boiled
Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong
about 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 with
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
with 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 of
pastry. Brush with reserved beaten egg, put pastry leaves in position, and
brush
these, too.
Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until
pastry has set. Then reduce heat to moderate
(375F gas mark 4) and continue baking for a further 30 minutes.
Serve hot with cooked vegetables, or serve cold with salad or pickles.
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