150 - 200 g (6 - 8 oz) puff pastry
to make your own sausage-meat
600 g (1 1/2 lb) fat and lean pork minced together
150 g (6 oz) fresh white breadcrumbs
2/3 cup (150 ml) 1/4 pt milk
25 g (1 oz) lard
Add any sweet herbs such as marjoram, sage, thyme, parsley etc.
salt and pepper
150 g (6 oz) fresh white breadcrumbs
2/3 cup (150 ml) 1/4 pt milk
25 g (1 oz) lard
Add any sweet herbs such as marjoram, sage, thyme, parsley etc.
salt and pepper
method
1. Soak the breadcrumbs in water or the milk before adding the other ingredients; they should be moist but not soaking wet.
2. Combine all the ingredients and put into a greased pie dish.
3. Cover with the puff pastry crust, glaze with beaten egg and bake at 220°C, 425°F, mark 7 until the pastry begins to brown.
3. Reduce the heat to 180°C, 350°F, mark 4 and cook until the filling is done.
2. Combine all the ingredients and put into a greased pie dish.
3. Cover with the puff pastry crust, glaze with beaten egg and bake at 220°C, 425°F, mark 7 until the pastry begins to brown.
3. Reduce the heat to 180°C, 350°F, mark 4 and cook until the filling is done.
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