Egg and sausage slice

Preparation time: 20 mins, cooking time: 30 mins, serves: 10.

Method

1. For the pastry, sift flour and salt into mixing bowl, add fats and rub in until mixture resembles fine breadcrumbs. Add enough water to mix to firm dough.
2. Turn onto a floured surface and knead lightly until smooth. Divide pastry in half.
3. Roll out one half and use to line a 25cmx25cmx2.5cm (10”x14”x1”) tub.
4. For the filling, mix sausage meat, pate, Worcestershire sauce, onion and seasoning together.
5. Spoon into the pastry-lined tin.
6. With the back of a spoon, make 12 wells to take the eggs.
7. Shell the eggs and place them in each of the wells. Roll out the remaining pastry and use to cover the pie. Dampen and seal the edges.
8. Trim the edges and pinch to decorate.
9. Cut 12 pastry leaves and place a leaf on top of each egg. 
10. Brush with beaten egg to glaze. 
11. Bake at Gas Mark 6/200C/400F for about 30 minutes until pastry is cooked and golden brown.
12. Serve hot or cold