500g Puff Pastry 8 sausages (cooked and chopped in half) 8 Rashers of bacon (cooked and chopped in half) 4 eggs (whisked with a little salt and pepper to season) 1Tomato (Chopped in quarters) 75g of grated cheese
Pre-grease a pie dish or deep glass dish.
Split the pastry into two pieces 300g and 200g, roll out the larger piece and
line the dish, line with parchment paper and cook at 180-200C for 10-15
minutes pastry should be firm but not golden. Add sausages, bacon, tomato
onto the cooked pastry add egg mixture and cheese, roll out the remaining
pastry and place on top of the mixture, cut off any edges using a dinner knife.
Brush the top of the pastry with a little milk, and make a small cross insertion
with a sharp knife in the centre of the pastry, return to oven for 30 minutes at
Serve while hot.
Note 180C is for a fan-assisted oven, 200C for a normal oven.
1 Bottle of passata 200ml of Mel’s Homemade Vegetable stock 4 Bay Leaves ¼ teaspoon of Oregano 1 clove of Garlic (finely Chopped/powdered/puree)
Add all ingredients to a saucepan, bring to the boil, while continuously stirring, reduce heat to simmer for 20 minutes, remove bay leaves, and it’s ready to use. Tip for a smoother sauce, blitz in a blender for 30 seconds once cool
Mel’s Homemade Vegetable Stock
3 Large Carrots 1 Turnip 1 Parsnip 3 small onions 4 leeks Salt (to flavour) Black pepper (to flavour) ½ teaspoon of mixed herbs 2 bay leaves Water
I use a 4.5-litre cooking pot, but you basically want your largest pan, roughly chop all the vegetables into the pan (if you plan to eat the veggies, remember to peel them first).
Add seasonings, and then fill the pan with water (leave at least 2 inches at the top to prevent boiling over)
Bring the pan to boil over medium-high heat, then reduce heat and simmer for 3 hours. Then allow cooling before straining the liquid with a sieve.
I divide the liquid into containers of 200ml put aside the amount to be used immediately and freezer the rest. You can freeze in an ice cube tray for your own special stock cubes!
Hi, I’m Belinda, previously the editor of The Foodie Manual magazine. I am passionate about good home-cooked food. Join me as I continue the mission to share knowledge and recipes around food and the food industry.