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Name: Sausage And Sage Lattice Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Shortcrust pastry made with; ; plain flour, grated; 1 tb Chopped sage; (1 to 2); 100 g Minced smoked bacon; 2 ts Horseradish sauce; Seasoning; ; extra special; ; flavour); 150 ml Double cream/yoghurt; 3 Hard boiled eggs; 2 Beaten eggs; ; the flour for an; 225 g Good quality pork sausage

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INGREDIENTS

Shortcrust pastry made with
; plain flour, grated
1 tb Chopped sage; (1 to 2)
100 g Minced smoked bacon
2 ts Horseradish sauce
Seasoning
; extra special
; flavour)
150 ml Double cream/yoghurt
3 Hard boiled eggs
2 Beaten eggs
; the flour for an
225 g Good quality pork sausage

Servings

INSTRUCTIONS

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

NOTES

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Sausage And Sage Lattice Pie

Shortcrust pastry made with
 ; plain flour, grated
1 tb Chopped sage; (1 to 2)
100 g Minced smoked bacon
2 ts Horseradish sauce
 Seasoning
 ; extra special
 ; flavour)
150 ml Double cream/yoghurt
3 Hard boiled eggs
2 Beaten eggs
 ; the flour for an
225 g Good quality pork sausage

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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Nutrition

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Serving Size: 1 Serving (580g)
Recipe Makes: 1 servings

Calories: 387
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 387

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