Lion Quality Eggs
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The Quiche | Egg & Sausage Slice | Russian Fish Pie | Egg & Leek Pasties

Egg and Sausage Slice 

For 10-12 portions:

Pastry:

700g (11/2lb) flour
1 teasp salt
350g (12oz) butter and lard mixed
Water to mix

Filling:

1KG (approx. 2lb) herb sausage meat
255g (8oz) smooth pate
2-tablesp Worcestershire sauce
225g (8oz) onion, chopped
Salt and pepper
12 medium Lion Quality eggs, hard –boiled
Beaten egg to glaze

For the pastry, sift flour and salt into mixing bowl, add fats and rub in until mixture resembles fine breadcrumbs. Add enough water to mix to firm dough.

Turn onto a floured surface and knead lightly until smooth. Divide pastry in half.

Roll out one half and use to line a 25cmx25cm x2.5cm ( 10” x14” x1”) tub. For the filling, mix sausage meat, pate, Worcestershire sauce, onion and seasoning together. Spoon into the pastry-lined tin. With the back of a spoon, make 12 wells to take the eggs. Place an egg in each of the wells roll out remaining pastry and use to cover the pie. Dampen and seal the edges. Trim edges and pinch to decorate. Cut 12 pastry leaves and place a leaf on top of each egg. Brush with beaten egg to glaze. Bake at Gas Mark 6, 200C (400F) for about 30 minutes until pastry is cooked and golden brown. Serve hot or cold.

The Quiche | Egg & Sausage Slice | Russian Fish Pie | Egg & Leek Pasties

Further Information & Literature

If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899

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