members recipes

Ingredients
Organic sausage meat from a free range production butcher
sun dried tomatoes
nettles
wild parsley
wild sorrel
black pepper and cracked sea salt
puff pastry

Method
roll out pastry in to a 30 cm long 15 cm wide length.
mix 454 gram sausage meat with a pinch of pepper and salt according to taste.
chop sorrel, nettles and parsley and mix in
add one or two finely chopped sun dried tomatoes.
place micture along the length of the pastry leaving adequate room either side to cut and fold over the lattice.

place in over on 160c for 20 mins

after cooking, leave to cool for 5 mins cut in to chunky slices and arrange on a large white plate. scatter a wonderful array of salad leaves around it

a quick, authentic and hearty meal for a low cost