Using flaky pastry - makes 12

Filling

1kg pork mince

1kg sausage meat

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1 Tbs wholegrain mustard

2 garlic cloves, minced

1 tsp sugar

2 tsp freshly ground black pepper

2 Tbs fresh oregano, chopped

2 Tbs pinenuts, toasted and finely chopped.

1 egg

Pastry
2 cups plain flour
220g softened butter, cut into cubes
1 tsp salt
6 Tbs cold water

Eggwash
1 egg whisked with 1 Tbs milk

1 To make the filling, combine all the ingredients with your hands until well mixed.

2 To make the pastry, sift the flour into a bowl. Rub in the butter with the salt until the mixture resembles fine breadcrumbs.

3 Lightly mix in the water with your fingertips until the pastry starts to bind. Knead gently for a minute or two then leave to rest for 20 minutes.

4 Preheat the oven to 200C. Grease or line an oven tray.

5 Roll out the pastry then lay the filling in an even row closest to you before rolling.

6 Use the eggwash to seal and also brush the top before baking for 25 minutes or until golden.