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LAYERED SAUSAGES PIE

LAYERED SAUSAGES PIE


225 g self raising flour

salt

100 g lard

1 small onion, skinned and grated

225 g pork sausagemeat

15 ml (1 tbsp) snipped fresh chives

225 g potatoes, peeled and sliced

50 g streaky bacon, rinded and chopped

225 g cooking apples, peeled, cored and sliced

beaten egg, to glaze


  1. Place the flour and 1.25 ml (1/4 level tsp) salt in a bowl. Cut the lar into small pieces and add to the flour. Using both hands, rub the fat into the flour until the mixture looks like fine breadcrumbs. Add the onion and enough water to bind the mixture together. Knead lightly for a few seconds, to give a firm, smooth dough.

  2. On a lightly floured surface roll out three quarters of the pastry and use to line a 20.5 cm sandwich tin.

  3. Mix together the sausagemeat and chives. Layer up the potatoes, sausage mixture, bacon and apples in the pastry shell, seasoning lightly between the layers.

  4. Roll out the remaining pastry to make a lid and place on top of the filling, sealing the edges well.

  5. Place on a baking sheet. Glaze with the egg. Bake in the oven at 200°C mark 6 for about 1 hour, covering lightly if overbrowning. Turn out of the tin and serve hot or cold.
    Serves 4


LAYERED SAUSAGES PIE

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