Sausage Meat Jalouise Recipes

PORK JALOUSIE

Steps:

• Melt the butter in a shallow frying pan and saute the leeks over a medium heat for 5 minutes until slightly softened.
• Add mince and stir constantly for 5 minutes until browned.
• Stir in the milk, chicken stock, sage. lemon juice, and seasoning.
• Bring to the boil, cover and simmer for 10 minutes.
• In a small bowl mix the cornflour with 2 tbsp water to form a smooth paste, then stir into the cream.
• Stir the cream mixture into the mince, simmer for another 5 minutes, then remove from the heat and allow to cool for about 20 minutes.
• On a lightly floured surface roll out half the pastry and trim to a rectangle measuring 30x18 cm (12x7 inches).
• Roll the rest of the pastry into a rectangle about 2.5 cm (1 inch) longer and 2.5 cm (1 inch) wider and cut slashes 2.5 cm (1 inch) apart in the centre leaving a border of about 4 cm (1.5 inches) all around.
• Place the first piece of pastry on a lightly greased baking tray.
• Spoon the filling over evenly leaving a 2.5cm (1 inch) border.
• Brush the border with water then cover the filling with the other piece of pastry.
• Trim the edges then crimp together.
• (It can now be chilled or frozen).
• Preheat the oven to 220C / 425F / Gas 7.
• Brush the pastry with the egg yolk and bake at the top of the oven for about 25 minutesuntil golden brown.
• Serve.