Cooking For ’68 Sausage Pie
(By CELIA TIMMS) We all know of upside down: cakes and puddings but I wonder if you have made an Upside Down Sausage Pie. It looks attractive, tastes equally good, is easily made, and is suitable as a luncheon or supper dish. For two persons you will need:— 1 hard-boiled egg 2 large tomatoes 1 dessertspoon finely chopped parsley jib sausage meat or minced steak Stock Shortcrust pastry. Method: Grease a small round ovenproof dish (1 pint size) and arrange a design of sliced hard-boiled egg and tomatoes in base. Sprinkle this with chopped parsley.
Moisten the meat with a little stock or gravy and season with pepper and salt and place on top of design, pressing well down. Roll out sufficient shortcrust—about 3 to 4 oz—and place on top of meat, crimping edges with fingers in usual way. Bake in hot oven (400) for 25-30 minutes until pastry is golden brown. Loosen sides of pie then turn out, upsidedown on to serving dish. Serve with hot vegetables or a salad.
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Bibliographic details
Press, Volume CVIII, Issue 31754, 10 August 1968, Page 2
Word Count
176Cooking For ’68 Sausage Pie Press, Volume CVIII, Issue 31754, 10 August 1968, Page 2
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