500g ready to roll shortcrust pastry
flour for rolling out
1 med egg.
400g pork fillet
454g lincolnshire pork sausages
2 rashers lean back bacon,chopped
1 tbsp fresh thyme,chopped
1 tbsp parsley,chopped
Preheat oven to 190c/170c fan/gas 5.Roll out pastry into 2 circles of 26cm and 23cm in diameter.Use the larger one to line a 20cm cake tin and let the excess pastry hang over the rim.Lightly brush with beaten egg.Cut the pork into cubes.Skin the sausages and mix with pork,bacon,thyme and parsley.Put the meat mixture in the pastry case and shape with a slightly damed top.Lay the 23cm pastry circle on top.Trim off the excess pastry.Make three cuts in the top to allow the steam to escape.Brush with egg.Bake for 45-50min.Let cool before serving.
flour for rolling out
1 med egg.
400g pork fillet
454g lincolnshire pork sausages
2 rashers lean back bacon,chopped
1 tbsp fresh thyme,chopped
1 tbsp parsley,chopped
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