Sausage and sage lattice pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shortcrust pastry made with 275g/10oz; (Try adding 2 tbsp | ||
| ; plain flour, grated Parmesan to | ||
| ; the flour for an | ||
| ; extra special | ||
| ; flavour) | ||
| 3 | Hard boiled eggs | |
| 2 | teaspoons | Horseradish sauce |
| 225 | grams | Good quality pork sausage meat |
| 100 | grams | Minced smoked bacon |
| 2 | Beaten eggs | |
| 150 | millilitres | Double cream/yoghurt |
| 1 | tablespoon | Chopped sage; (1 to 2) |
| Seasoning | ||
Directions
1 Use two thirds of the pastry to line a 20.5cm/8" flan ring placed on a baking sheet. Fill with greaseproof paper and baking beans, bake blind for 10 minutes. Shell the eggs and cut in half lengthways.
2 In a bowl, mix together the sausage meat and horseradish sauce. Whisk the eggs, reserve 1 tbsp for the glaze and then mix in the cream or yoghurt, sage and seasoning.
3 Remove the baking beans from the flan. Place the halved hard boiled eggs in the base of the pastry case. Spoon the sausage mix over the surface and spread evenly. Roll out the pastry and cut out with a lattice cutter.
4 Brush the edges of the pastry base and press the lattice top over the filling, seal with fingers an brush with a beaten egg. Bake at 170c/325f for about an hour. Serve hot or cold.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.