Ingredients
550 gram (1¼ pounds) pork sausagemeat
2 teaspoon Dried Sage
Flour
550 gram (1¼ pounds) rough puff pastry
1 medium egg, beaten
550 gram (1¼ pounds) pork sausagemeat
2 teaspoon Dried Sage
Flour
550 gram (1¼ pounds) rough puff pastry
1 medium egg, beaten