It's ideal for using up left over Roast Pork and it has the added bonus of using Eggs too!
1lb Shortcrust Pastry
2 Hard-Boiled Eggs
8oz Cold Roast Pork
2-3 Eating Apples
1 Small Onion
Salt & Pepper
1 Egg for Glazing
Mix together and season with Sage, Salt and Pepper.
Pasty fillings rarely look appetising before they have been baked in their pastry overcoats but I thought I should give you some idea of what it looks like.
You need to roll out 8 Pastry Rounds of about 7" diameter.
I form my Pastry into a 'sausage', then cut into slices before placing in the fridge to rest. I find it easier to roll one piece at a time.
Most people will roll a sheet of Pastry then use a 7" plate to cut the rounds.
Pile on your filling.
Brush the Pastry edges with beaten egg then bring up the sides to meet on top, pinching together to seal them.
Brush the finished Pasties with beaten egg.
Bake at 200C (400F / Gas 6) for 25-30 mins.
It is a very simple recipe but quite delicious.
You will have to adjust the seasoning to taste.
I use fresh Sage and quite a bit of it because we like the Sage and Onion affair.
I also use White Pepper for this recipe, rather than black, but that is from personal choice.
We enjoy them hot from the oven, or cold with Pickles.