Freeze and reheat as needed.
Inspirational Pork Pies
Ingredients
- Pie Filling:
- 750 g Eskort Gold Medal Pork Sausages
- 250 ml grated carrot
- 250 ml onion, chopped
- 1 clove garlic
- 45 ml thyme, chopped
- 45 ml sage, finely chopped
- 30 ml English hot mustard
- 30 ml golden syrup
- 250 ml oats
- 65 ml Worcestershire sauce
- 2 rolls shortcrust pastry
- 1 egg
- oil for cooking
Method
- Preheat the oven to 190°C.
- In a saucepan fry the carrot, onion, thyme, sage and garlic over a moderate heat until soft. Allow to cool.
- Remove the sausage meat from the casings
- In a large a mixing bowl, add the carrot mixture, sausage meat and fillings ingredients and mix well.
- Form the mixture into patties and refrigerate.
- Roll the pastry on a flour-dusted surface and cut into circles slightly bigger than the pattie and set aside. Allow two circles for each pie.
- Place a pattie on a pastry cut-out and fold the pastry around the pattie.
- Brush egg wash on another pastry cut-out.
- Enclose the pattie with the second pastry cut-out.
- Pinch the pastries together to enclose the pattie. Repeat until all of the patties are enclosed in pastry.
