250gm butter or lard
600gms sausage meat
Quails eggs (optional, boil for 3 and half mins)
Satchet gelatine, and 200ml water
Egg for egg wash
You can watch me make the pastry here…
Put the water and butter in saucepan and heat till the butter has melted.
Beat the flour into the butter, it may seem it wont go but it will.
Tip onto a floured surface and carry on making sure the flour is all incorperated, cover with a clean cloth and allow to cool. Then put in the fridge.
Grease ramekins, roll out the pastry a little thicker than you would for fruit pies and line the ramekins pushing into the bottom corner.
I used sausage meat about 600gms, but you could buy sausages and pull the meat out.
Season the sausage meat (I used mixed spice and Herbs des Provence) and put into the lined ramekins, I used boiled and peeled Quail eggs as well but this is optional.
Roll out lids, egg wash the edge of the pastry in the ramekins and push together to seal, use a fork as in the video to finish the seal and make them look nice, make a hole in the top.
Put in the oven at 200c and bake with foil on top for 30 mins, remove from the oven, now the tricky bit, let them cool slightly and loosen the pies, tip them out without burning yourself, put on a baking tray and brush with beaten egg, put back in the oven for another 30 mins till golden brown.
Put a satchet of gelatine in 200ml of cold water in a bowl, put some water in a saucepan, put the bowl in the saucepan and warm gently removing and putting the pan back on the heat keeping the water in the saucepan just under boiling, when the water is clear and all the gelatine powder has disolved, using a thin funnel slowly start adding gelatine through the hole in the pud, stop, let it soak in, do it again, stop, and so on, the gelatine will set over night in the fridge.
Eat with my Chili and pepper jam, yummy!