|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.