525 g (18 oz) shortcrust pastry
175 g (6 oz) streaky bacon rinded and minced
1 1/2 lb (700 g) lean pork minced
1 large onion skinned and chopped
350 g (12 oz) sausagemeat
1 level tsp (5 ml) dried sage
2 tsp (10 ml)worcestshire sauce
salt and freshly ground pepper
4 hard boiled (cooked) eggs
beaten egg to glaze
175 g (6 oz) streaky bacon rinded and minced
1 1/2 lb (700 g) lean pork minced
1 large onion skinned and chopped
350 g (12 oz) sausagemeat
1 level tsp (5 ml) dried sage
2 tsp (10 ml)worcestshire sauce
salt and freshly ground pepper
4 hard boiled (cooked) eggs
beaten egg to glaze
method
1. Roll out two-thirds of the pastry and use to line a 20.5-cm (8-inch) round loose-bottomed cake tin.
2. Mix together the bacon, pork, onion, sausage meat, sage, Worcestershire sauce and salt and pepper. Place half the pork mixture in the lined tin. Arrange the eggs over the top and cover with the remaining pork mixture.
3. Roll out the remaining pastry for a lid. Dampen the pastry edges and cover with the lid, sealing the edges well. Trim and finish. Make a slit in the centre and use any pastry trimmings to decorate the top. Brush with beaten egg to glaze.
4. Bake in the oven at 200°C (400°F) mark 6 for 1 1/2 hours, covering the lid with foil after 30 minutes to prevent browning.
2. Mix together the bacon, pork, onion, sausage meat, sage, Worcestershire sauce and salt and pepper. Place half the pork mixture in the lined tin. Arrange the eggs over the top and cover with the remaining pork mixture.
3. Roll out the remaining pastry for a lid. Dampen the pastry edges and cover with the lid, sealing the edges well. Trim and finish. Make a slit in the centre and use any pastry trimmings to decorate the top. Brush with beaten egg to glaze.
4. Bake in the oven at 200°C (400°F) mark 6 for 1 1/2 hours, covering the lid with foil after 30 minutes to prevent browning.
serving amount
serves 8 - 10
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