Meat Dishes
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Written by Administrator
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Thursday, 20 November 2008 08:30 |
Sausage Patty Ingredients & QuantitiesShortcrust Pastry - 280g of Plain Flour
- 70g of Margarine
- 70g of Lard
- Salt
- 30ml of Water
Filling - 680g of Sausagemeat
- 60g of Onions
- Chooped Parsley
Method- Line the tins with the pastry.
- Place the sausagemeat and onions into in to a steamer and steam for approximately 1 hour.
- Roll out the pastry lids.
- Drain off excess fat and mix up the sausagemeat and onions.
- Immediately fill the lined tins (flan tins) with the sausagemeat mixture and cover with the pastry lids. Crimp the edges and lightly score the surface with a diamond pattern and brush with milk.
- Bake in a moderate oven for 45 minutes.
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