Shortcrust pastry made with
-275g/10oz; (Try adding 2
-tbsp
; plain flour, grated
-Parmesan to
; the flour for an
; extra special
; flavour)
3 Hard boiled eggs
2 ts Horseradish sauce
225 g Good quality pork sausage
-meat
100 g Minced smoked bacon
2 Beaten eggs
150 ml Double cream/yoghurt
1 tb Chopped sage; (1 to 2)
Seasoning
1 Use two thirds of the pastry to line a 20.5cm/8″ flan ring placed on a
baking sheet. Fill with greaseproof paper and baking beans, bake blind for
10 minutes. Shell the eggs and cut in half lengthways.
2 In a bowl, mix together the sausage meat and horseradish sauce. Whisk the
eggs, reserve 1 tbsp for the glaze and then mix in the cream or yoghurt,
sage and seasoning.
3 Remove the baking beans from the flan. Place the halved hard boiled eggs
in the base of the pastry case. Spoon the sausage mix over the surface and
spread evenly. Roll out the pastry and cut out with a lattice cutter.
4 Brush the edges of the pastry base and press the lattice top over the
filling, seal with fingers an brush with a beaten egg. Bake at 170c/325f
for about an hour. Serve hot or cold.
Yields
1 servings