Ingredients

  • 200g good quality pork sausages, cases removed
  • 100g lean ham, finely chopped
  • 1 tbsp finely chopped sage leaves - around 6 leaves
  • 1 free-range egg yolk, beaten
  • White or black pepper
  • 2 tbsp red currant jelly
  • 300g wholemeal plain flour, plus extra to dust
  • 45g olive oil, plus a little to grease
  • 45g coconut oil

Method

  1. 1

    Heat 100ml water in a pan with the oils and salt over a high heat. As soon as they have fully melted remove from the heat and pour in the flour, mixing vigorously with a wooden spoon. Allow to cool for 5 minutes, then wrap in a tea towel and leave to one side

  2. 2

    Mix the sausage meat, ham and sage in a bowl, seasoning with extra pepper and divide into 6 even sized balls

  3. 3

    Heat the oven to 200°C/180°C fan and grease a 6 hole tin with oil

  4. 4

    Roll out the pastry on a lightly floured surface to 3mm thick (about the thickness of £1 coin). Using a 10-12cm cutter or glass to cut out 6 rounds for the pie bases and carefully press into the holes of the muffin tin, then fill each with the meat mixture and brush the edges of the.pastry with egg

  5. 5

    Cut another 6 circles, about 8-10cm then put on top of each pie, pressing and crimping the edges to seal

  6. 6

    Brush the top with egg and make an approx 1 cm hole in the centre of each lid with the end of a pointed knife (like a small triangle). Bake for 35-40 minutes or until golden brown. Remove the pies from the oven and let them cool. Use the end of a sharp knife to make sure the holes in the top of the pies are clear

  7. 7

    When the pies are cool, warm the jelly in a pan over a medium heat until just liquid, then use a teaspoon to drizzle the liquid jelly into the pies through the holes to fill. Leave to cool completely, then chill until the jelly is set.

Nutritional Details

Each serving provides
  • Energy 10819kj 2584kcal 129%
  • Fat 30.0g 43%
  • Saturates 9.2g 46%
  • Sugars 9.3g 10%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 5635kj/1346kcal

Each serving provides

60.0g carbohydrate 9.1g fibre 22.0g protein

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