400g Pork Sausages (97% Pork or above) - we use our Ketoroma Sausage Meat!
1 medium (around 150g) Red Pepper, chopped
100g Leeks, chopped
15ml/g Olive Oil / Butter
1/2 tsp Kashmiri Chilli
30g Tomato Puree / Liam’s Tomato Sauce
1 Egg, whisked in a small bowl
1 Garlic Clove, finely chopped, or 1/2 tsp Garlic Powder
Salt & Pepper
Preheat the oven to 180°C.
Fry off the leeks and peppers in the olive oil / butter and add some seasoning.
Remove the sausage meat from the skin and place the meat into a bowl.
Add the chilli, tomato sauce, garlic, seasoning and half of the whisked egg to the meat.
Add the cooked peppers and leeks to the meat and combine.
Make your MKD as per the recipe (see here). Work with this whilst it's still hot.
Roll the dough out into a rectangle to the length of your baking tray and then transfer to a lined baking tray.
Place the meat filling in the middle of the dough and spread it out along the middle of the rectangle. Leave a little gap between the meat and the end of the pasty - about 3cm.
Cut the dough at a slight diagonal either side of the filling, into about 1.5cm strips. Make the same number of cuts on each side.
Tuck the top and bottom edges of the pastry over the filling. Then take each strip and lay it over the meat, alternating between sides.
Pop in the oven for approximately 30 minutes. If you have a thermometer, the inside is cooked when it reaches 83°C. It should be golden & crispy :)
Nutrition per serving
Calories 429, Carbs (net) 5.6 grams, Protein 24.2 grams, Fat 34.1 grams