Tue, 16 January 2024
INGREDIENTS
· 225g Plain Flour
· 150g Margarine
· 2 Tablespoons Cold Water
· 350g Sausage Meat
· 1 Medium Onion
· 2 Tablespoons Tomato Ketchup
· 1 Tablespoon Chopped Parsley
· Pinch of Mixed Herbs
· 2 Hard Boiled Eggs
· 2 Tomatoes
· Beaten Egg or Milk
METHOD
1. Preheat oven to 190°C. Lightly dust a flat baking sheet with flour.
2. To make the pastry put the margarine, water and half the flour into a bowl. Cream with a fork until well mixed. Stir in the remaining flour and mix until dough is formed. Turn onto a floured surface and knead until smooth. Wrap in cling film and allow to rest while making the filling.
3. Make the filling by mixing together the first five Ingredients together until well blended, divide in half.
4. Roll out the pastry into a 12 inches square tin. Place on the prepared tin. Place one half of the filling down the centre of the pastry leaving about 4 inches either side. Cover with the sliced eggs.
5. Place remaining filling on top and cover with sliced tomatoes.
6. Cut diagonal 4 inches each side of the filling. Take each strip separately and plait across the filling alternating each side.
7. Glaze with beaten egg or milk and bake for 30 to 40 minutes until golden brown.
