INGREDIENTS

INSTRUCTIONS

Grease an oblong loaf or cake tin. Roll out thawed pastry into a large
oblong about the thickness of a penny. Cut off a piece of pastry to fit top
of loaf and reserve. Use remainder to line base and sides of tin.
In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind
with beaten egg, reserving a little for glazing pastry. Turn mixture into
pastry-lined tin and press hard-boiled eggs down in the centre, covering
them with sausagemeat.
Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut
decorative "leaves". Make a small hole in centre of pie to allow steam to
escape. Flute edges of pastry. Brush with reserved beaten egg, put pastry
leaves in position, and brush these, too. Bake in a pre-heated, hot oven
(425 F, gas mark 6) for 10 to 15 minutes until pastry has set. Then reduce
heat to moderate (375F gas mark 4) and continue baking for a further 30
minutes. Serve hot with cooked vegetables, or serve cold with salad or
pickles.
Recipe By     : Old Magazine clipping from England, Sixties?
Posted to EAT-L Digest 17 October 96
Date:    Fri, 18 Oct 1996 09:55:40 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>

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