Ingredients
- all-butter shortcrust pastry 500g block
- eggs 5, at room temperature
- thick-cut bacon 200g, rind and fat removed and chopped
- herb pork sausages 6, skins removed
- lean pork mince 400g
- fennel seeds 2 tsp, toasted and crushed
- parsley chopped to make 1 tbsp
- tarragon chopped to make 1 tbsp
- egg 1, beaten to glaze
- all-butter puff pastry 200g
Method
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Step 1
Heat the oven to 190C/fan 170C/gas 5. Butter a 900g non-stick loaf tin. Cut a strip of baking paper the same width as the tin and line it, leaving the edges overhanging.
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Step 2
Roll out the shortcrust pastry to the thickness of a pound coin.
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Step 3
Use the pastry to line the tin. Carefully push it into the corners and mould it to fit the shape of the tin. Leaving a bit of pastry overhanging. Cook the eggs in boiling water for 7 minutes. Put in iced water to cool completely then peel off the shells.
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Step 4
Put the bacon, sausages, mince, fennel and herbs in a bowl with 1 tsp salt and 1/2 tsp black pepper. Mix well using clean hands. Put half the mince mix in the bottom of the tin.
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Step 5
Using your fingers, make a dip in the middle of the mince mixture that’s big enough to fit the eggs.
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Step 6
Cut the ends off all the eggs so you can line them up neatly end to end.
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Step 7
Cover the eggs with the rest of the mince mix, making sure it fits snugly around the eggs. Level the top.
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Step 8
Brush the edges of the shortcrust pastry with some of the beaten egg.
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Step 9
Roll out the puff pastry to 20p coin thickness and drape it over the top of the tin, pushing down gently so it sticks to the shortcrust.
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Step 10
Carefully trim the edges with a pair of kitchen scissors.
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Step 11
Crimp the edges with your fingers.
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Step 12
Lightly score the top and glaze with the rest of the egg. Make a hole, put on a baking tray and bake for 1 hour. Cool in the tin then chill overnight. Turn out and cut into thick slices.
Nutritional Information
- Kcals 680
- Carbs 39.5g
- Protein 27.3g
- Fat 45.9g
- Salt 3g
- Fibre 1.6g
