|Boneless veal||8 Ounce (225 Gram)|
|Bacon||4 Ounce (100 Gram)|
|Pork sausages||8 Ounce, skinned (225 Gram)|
|Ground mace||1 Pinch|
|Puff pastry||1 Pound (450 Gram)|
|Hard boiled eggs||2 , hardboiled|
|Beaten egg||1 (For Glaze)|
Mince the veal and bacon together, then mix in the sausage meat, mace, salt and pepper.
Roll out the dough and use two-thirds of it to line patty tins.
Put a spoonful of the meat mixture into each tin and place an egg slice on top.
Cover with the rest of the meat mixture.
Use the rest of the dough to make pastry lids and brush with beaten egg.
Bake in a preheated hot oven (220°C/425°F, Gas Mark 7) for 45 minutes, then reduce the temperature to moderate (160°C/350°F, Gas Mark 4) and continue baking for 25 minutes.
Serving size: Complete recipe
Calories 4124 Calories from Fat 2577
% Daily Value*
Total Fat 287 g441.4%
Saturated Fat 67 g334.9%
Trans Fat 0 g
Cholesterol 1199 mg399.7%
Sodium 3632 mg151.3%
Total Carbohydrates 216 g72.2%
Dietary Fiber 9.4 g37.5%
Sugars 8.2 g
Protein 163 g326%
Vitamin A 30% Vitamin C 12.3%
Calcium 22.4% Iron 93.2%
*Based on a 2000 Calorie diet