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.
Serve
View more
Potato And Smoked Russian Salad
Honey Glazed Rasher Salad
Ham, Sweet Peppers & Cucumber Salad
Bacon Salad
Pork and Beer Stew
Eskort Crumbed Pork Schnitzels with Creamy Potato Mash and Mushroom Sauce with Sifo the cooking husband
