| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Sainsbury4, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 1 |
|
500 gram pac fresh puff pastry |
| 1 |
|
500 gram pac premium sausagemeat; (1lb) |
| 1 |
|
Onion; finely chopped |
| 125 |
g |
Mushrooms; finely chopped |
|
|
; (4oz) |
| 1 |
|
Clove garlic; crushed |
| 3 |
tb |
Freshly chopped mixed herbs |
|
|
Salt and freshly ground black pepper |
|
|
Beaten egg to glaze |
|
|
Fresh watercress to garnish |
INSTRUCTIONS
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.
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