*  Exported from  MasterCook  *
                      Raised Sausage meat And Egg Pie~
 Recipe By     : Old Magazine clipping from England, Sixties?
 Serving Size  : 4    Preparation Time :0:15
 Categories    : Pies & Pastry                    Pork & Ham
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Ounces        Frozen Puff Pastry
    1      Pound         Pork Sausage Meat
    1      Small         Onion -- Finely Chopped
    1      Pinch         Sage
    2      Ounces        Soft White Bread Crumbs
    1                    Egg -- Beaten
    2                    Eggs -- Hard-boiled
 Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong
 about the thickness of a penny. Cut off a piece of pastry to fit top of loaf and
 reserve. Use remainder to line base and sides of tin.
 In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with
 beaten egg, reserving a little for glazing pastry. Turn mixture into
 pastry-lined tin and press hard-boiled eggs down in the centre, covering them
 with sausagemeat.
 Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut
 decorative “leaves”.
 Make a small hole in centre of pie to allow steam to escape. Flute edges of
 pastry. Brush with reserved beaten egg, put pastry leaves in position, and brush
 these, too.
 Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until
 pastry has set. Then reduce heat to moderate
 (375F gas mark 4) and continue baking for a further 30 minutes.
 Serve hot with cooked vegetables, or serve cold with salad or pickles.
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