It's a Gordon Ramsay effort, to be found with a google search as I'm using my phone today. Or kind of abridged here:
Ingredients (serves 6 very hungry or 8 reasonably polite people)
Filling:
5 eggs
400g pork mince
The innards of 200g good quality sausages
100-150g cooked ham, cubed (please buy a joint and boil it yourself, cheaper than ready cooked and sooooo much better. And you get lush sandwiches, risotto, salads, pasta etc for a week and stock to freeze too!)
10 sage leaves, shredded
Plenty of salt and pepper
Pastry
150ml water
60ml milk
140g fat (I used veg fat, you could use lard, dripping etc. I won't tell your cardiologist if you don't.)
450g plain flour
Egg for egg wash
Method:
Boil the eggs for 7 mins (straight into hot water). Then plop them into cold water to cool.
Schmush the meaty and herby ingredients together, and season really well... You want it a bit over seasoned so be a little heavy handed.
Peel the eggs.
Make the hot water crust by putting the milk, fat and water in a pan and warming until melted. Dump all the flour in and mix mix mix until all combined, then knead quickly (mind your fingers, it'll be a bit hot to start with!) until you get a lovely warm pliable dough.
Use a 1lb loaf tin greased and lined with baking parchment, but leave plenty of paper hanging over the edges. Divide the pastry into 2/3 and 1/3, then roll out to roughly line the tin, or squidge with your fingers (more fun!). Pack half of the meat in, line your little eggy surprises up along the middle of the tin, then encase it all with the rest if the meat. If it's slightly domed then don't worry. Roll the rest if the pastry into a lid, and egg was the edges to glue it onto the sides and crimp. Egg wash the top generously.
Make a couple of holes in the lid, then bake at 180 for 30 minutes, then an hour more at 160. Cool in the tin, then fall in love with a carby meaty eggy lump of wonder.
Enhanced by pickles and chutney. But then what isn't?!
JB xx
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