Raised Pork Pies

• ½ lb (225 g) pork sausage meat
• salt and pepper
• pinch

Small raised pork pies are easier to make than large ones. These pies make a pleasant lunch or supper dish. Cut each pie in half and serve with salad.

Season the pork sausage meat and add a pinch of sage. With lightly floured hands, shape half the meat round each of the hard-boiled eggs, then set aside while preparing the pastry.

Sieve the flour and salt into a warm mixing basin