Ingredients
Method
Ingredients
- 500g ready-made shortcrust pastry
- 1 egg to glaze
- Flour to roll out in
FOR THE FILLING
- 500g pork sausage meat
- 4 sage leaves finely chopped or 1 teaspoon dried sage
- 3 teaspoons caramelised onion chutney (any chutney you have can be used)
- 100g or 16 dried apricots
FOR DECORATING
- Parchment paper, string and 4 bay leaves
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Method
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1Preheat the oven 210°C / 190°C fan/ gas mark 7.
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2Line 4 Le Creuset Petite Casseroles lined with parchment paper or greased with butter. Roll out the pastry into a 40cm x 40cm square. Cut out 4 discs of 16cm in diameter ( you can use the lid of a saucepan or plate to cut around). Cut out 4 lids using the lid of the Petite Casserole.
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3Line each casserole with the larger pieces of pastry pressing carefully into the base and side and work the pastry up the sides so there is a slight overhang. Mix the pork, sage, and chutney, and season with pepper.
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4Take half of the pork mixture and divide it between the 4 casseroles pressing down into the pastry case. Place a layer of apricots on top of the pork mixture. Divide the remaining pork mixture between the casseroles and brush the edges of the pastry with egg glaze.
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5Place a lid on top of each pie and seal and crimp the edges. Brush with egg glaze. From the remaining pastry, cut 4 crowns or 16 strips of pastry to make the stripes of the Union Jack Flag. Place the chosen decoration on the top and brush again with egg glaze.
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6Place the pies in the oven and bake until a deep golden brown and the pastry is crisp - about 40–45 minutes. Serve warm in the casserole or leave until nearly cold and remove from the casserole. Wrap with parchment, tie with string and a bay leaf to take to the party.
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