Cooker’s Pot

You’ll Need:

- 1 lb. (450g) pork sausagemeat
- half a tsp. dried sage
- half a tsp. thyme
- 1 tbsp. chopped parsley
- 12 oz. (350g) self-raising flour
- 2 oz. (50g) lard
- 2-3 tbsp. water
- 4 oz. (100g) margarine
- salt and pepper
- beaten egg for glazin

Procedure:

1. Add the herbs to the sausagemeat and mix together
2. Divide into 4 quarters and roll each quarter into a thin sausage shape on a lightly floured board
3. Sift the flour into a mixing bowl, add the salt and pepper, then rub in the lard and margarine
4. Add sufficient water to knead into a firm dough, then divide into two portions
5. On a lightly floured board, roll each half of the pastry into oblongs 12 inch (30cm)x 8 inch (20cm) oblongs
6. Cut each piece in half lengthwise
7. Place a roll of sausagemeat along the center of each piece of pastry
8. Damp one edge of the pastry and fold the other over and seal
9. Divide each roll into 2 inch (5cm) pieces
10. Place the sausage rolls on a baking sheet and glaze with the beaten egg
11. Bake in a pre-heated oven at 375F, Gas Mark 5, 190C for about 20 minutes
12. Cool on a wire rack before serving

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