Recipe by Garth Sampson
In the 70's, this was a treat that my grandmother used to spoil us with, especially on a Friday night. Although considered a kiddie treat, as it is quite sweet, I still make it today and the whole family loves it. It will always remind me of my old gran.
Prep Time: 10 min
Cook Time: 25-30 min
Serves 4-6
| Ingredients: |
|
| 375 g (packet) | Eskort Breakfast sausages (or Eskort Gold Medal Pork Sausages) |
| 200 g (packet) | Eskort Diced Bacon |
| 1 | large onion, chopped |
|
| olive oil for frying |
| 5 ml | dry mustard (or mustard sauce of your choice) |
|
| good helping of chutney; |
| 1 roll | puff pastry |
Method:
-
Preheat oven to 200°C.
-
Chop onion and slit sausages and take out the inside and discard casings.
-
Fry onion until golden brown and set aside.
-
Fry bacon, add the sausage meat to bacon.
-
Use fork to stir. Separate slightly as you still want small lumps.
-
When almost completely cooked, add the onion.
-
Roll out the pastry. (Make sure you have 2 halves).
-
Line pie dish with half the pastry.
-
Put a layer of the mixture in the dish.
-
Now spoon blobs of chutney randomly.
-
Sprinkle with dry mustard or spoon blobs of sweet mustard randomly.
-
Add another layer and do the same.
-
Finish off with blobs of chutney.
-
Put a layer of pastry over the dish and decorate
-
Give it an egg wash and bake in oven until golden brown.
-
Serve with crispy homemade French fries.
