Baking Queen Catherine Leyden joins us in the AM kitchen this morning
Pastry
225g/8oz Odlums Cream Plain Flour
150g/5oz Margarine
4 Tablespoons Cold Water (approx)
Filling
350g/12oz Sausagemeat
1 Medium Onion (peeled & finely chopped)
2 Tablespoons Tomato Ketchup (optional)
1 Tablespoon Chopped Parsley
Pinch of Mixed Herbs
Ballymaloo Relish
Glaze
Beaten Egg or Milk
Method
Preheat oven to 190°C/375°F/Gas5. Lightly dust a flat baking sheet with flour.
Make pastry by rubbing the margarine into the flour. Add sufficient water to mix to a soft dough. Turn onto a floured surface and knead until smooth. Wrap in cling film and allow to rest? while making the filling.
Make the filling by mixing all the Ingredients, less the relish, together. Transfer to a floured surface and shape into a sausage like roll.
Roll out the pastry into a 30cms/12" square. Place on the prepared tin. Put a spreading of the relish over the pastry. Next, put the filling down the centre of the pastry leaving about 10cms/4" either side.
Cut diagonal 2½cms/4"each side of the filling. Take each strip separately and plait across the filling alternating each side.
Tuck in the ends to neaten! Brush with beaten egg or milk and bake for 30 to 40 minutes until golden brown.
