Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | 500 gram pac fresh puff pastry |
1 \N | 500 gram pac premium sausagemeat; (1lb) |
1 \N | Onion; finely chopped |
125 grams | Mushrooms; finely chopped |
\N \N | ; (4oz) |
1 \N | Clove garlic; crushed |
3 tablespoons | Freshly chopped mixed herbs |
\N \N | Salt and freshly ground black pepper |
\N \N | Beaten egg to glaze |
\N \N | Fresh watercress to garnish |
1. Roll out the pastry on a lightly floured surface to form a rectangle, approximately 30 cm x 20 cm ( 12 inches x 8 inches).
2. Mix together the sausagemeat, onion, mushrooms, garlic, herbs and seasoning to taste.
3. Spoon the mixture onto the pastry leaving a 5cm (2 inch) space around the edge. Make cuts along the two longest sides of the pastry at 2 cm (1 inch) intervals.
4. Fold the ends of the pastry over the filling. Moisten the pastry edges with water and fold over alternating strips to form a "plait" effect. Press gently to seal and chill for 30 minutes. Place on a lightly greased baking tray.
5. Bake in a preheated oven 220 C, 425 F, Gas Mark 7 for 15 minutes, reduce the oven temperature to 160 C, 325 F, Gas Mark 3 and cook for a further 20 minutes. Delicious served hot or cold on a bed of watercress.
Converted by MC_Buster.
NOTES : This quick and easy to make economical dish makes a supper dish that the whole family will enjoy. Delicious served hot or cold for picnis and outdoor eating.
Converted by MM_Buster v2.0l.