Recipe for Raised Sausage Meat and Egg

Ingredients for Raised Sausage Meat and Egg:
8 oz Frozen Puff Pastry
1 lb Pork Sausage Meat

1 sm Onion Finely Chopped
1 pch Sage
2 oz Soft White Bread
Crumbs
1 x Egg Beaten
2 x Eggs Hard-boiled

Raised Sausage Meat and Egg preparation instruction:
Grease an oblong
loaf or cake tin. Roll out thawed pastry into a large oblong
about the
thickness of a penny. Cut off a piece of pastry to fit top of loaf and
reserve. Use remainder to line base and sides of tin.
In a mixing bowl,
combine sausagemeat, onion, sage and breadcrumbs. Bind with
beaten egg,
reserving a little for glazing pastry. Turn mixture into pastry-lined tin
and press hard-boiled eggs down in the centre, covering them
with
sausagemeat.
Put on pastry lid. Trim corners and seal edges. Roll out
trimmings and cut decorative "leaves".
Make a small hole in centre of pie
to allow steam to escape. Flute edges of
pastry. Brush with reserved
beaten egg, put pastry leaves in position, and brush
these, too.
Bake
in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes
until
pastry has set. Then reduce heat to moderate
(375F gas mark 4)
and continue baking for a further 30 minutes.
Serve hot with cooked
vegetables, or serve cold with salad or pickles.