Ingredients: 

Short-crust Pastry:

 - Plain flour (200g)

 - Lard          (50g)

 - Margarine (50g)

 - Salt           (pinch)

 - Cold water(tablespoon)

 

Sausage-meat Filling:

 - Sausage-meat (150g)

 - Thyme              (1/4 teaspoon)

 - Onion grated/cut thinly (1/4)

 - Black Pepper

 

 - Egg wash

 

Sieve the flour and the salt into a bowl, add the margarine and the lard and rub the fats into the flour until it looks like breadcrumbs.

Add the water (slowely) use a table knife to combine the ingredients, then use your hand. Take out of the bowl and leave it as you do prepare the meat.

 

Mix the meat with the thyme, onion and pepper

 

Flour the worktop, and roll the pastry into an oblong shape.

 

Divide the meat into two and shape into sausages. Put the meat into the middle of the pastry.

 

Brush the pastry edges with egg wash, and roll the pastry over the meat. Cut into evem sized pieces, and place onto a baking tray. Glaze again with the wash.

 

Bake for 15-20 minutes, or until golden brown on the pastry.

 

Leave on a baking tray to let them cool.