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. Recipe by: Good Living
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|Serving Size: 1 Serving (580g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 234 (60%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 1008.2mg||310 %|
|Sodium 416.3mg||14 %|
|Potassium 475.2mg||13 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 4.7g|
|Protein 31g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 387
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