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Egg and sausage slice
Ingredients
- Pastry:
- 700g (11/2lb) flour
- 1 tsp salt
- 350g (12oz) butter and lard mixed
- Water to mix
- Filling:
- 12 British Lion hard boiled eggs
- 1kg (approx. 2lb) herb sausage meat
- 255g (8oz) smooth pâté
- 2-tbsp Worcestershire sauce
- 225g (8oz) onion, chopped
- Salt and pepper
- Beaten egg to glaze
Preparation time: 20 mins.
Cooking time: 30 mins.
Serves: 10.
An easy to make recipe, these eggs and sausage slices are impressive. They can be prepared in advance and served cold.
Method
- 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.
- Turn onto a floured surface and knead lightly until smooth. Divide pastry in half.
- Roll out one half and use to line a 25cmx25cmx2.5cm (10”x14”x1”) tub.
- For the filling, mix sausage meat, pate, Worcestershire sauce, onion and seasoning together.
- Spoon into the pastry-lined tin.
- With the back of a spoon, make 12 wells to take the eggs.
- 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.
- Trim the edges and pinch to decorate.
- Cut 12 pastry leaves and place a leaf on top of each egg.
- Brush with beaten egg to glaze.
- Bake at Gas Mark 6/200C/400F for about 30 minutes until pastry is cooked and golden brown.
- Serve hot or cold