Few dots of Butter
600g Short Crust Pastry, bought or home-made
Little bit of Flour for dusting
85g dried White Breadcrumbs
400g Colcom Sausage Meat
200g Colcom Smoked Bacon, cut into lardons
¼ tsp of each; Mace, Ground Black Pepper and Sage
1 Egg, beaten
2 tsp Sesame Seeds
Homemade Relish of your choice, Red Onion Marmalade, Piccalilli …..
- Heat the oven to 200°C. Line each hole of a 12-hole muffin tin with thin strips of baking parchment across the middle that’s long enough so that the ends stick out a centimeter or two. Use a dab of butter to stick in place. Roll 2/3 of the pastry on a lightly floured surface and stamp out 12 x 10 cm circles. You may need to re-roll trimmings. Press a circle into each hole to line.
- Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Add the sausage meat, along with the bacon, mace, pepper, sage and just a little salt. Wash your hands and dry thoroughly. Using your hands mash everything together until breadcrumbs are incorporated. Divide mixture into each pastry case, packing firmly and shaping to a dome in the middle.
- Roll out remaining pastry and stamp out 12 x 7 cm circles. Brush with a little egg and top each pie, egg- side down to stick, carefully pressing pastry edges together to seal. Brush with more egg and sprinkle with sesame seeds. Bake for 30 minutes until golden then carefully remove pies from the tin using the parchment ‘handles” to help you lift them out.
- Sit the pies on a parchment lined baking tray, brush all around the sides and top with more egg and put back in the oven for 8 minutes.