Irish savory pastry.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C)

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  • In a large bowl, mix flour, margarine and water to a firm dough, and knead until smooth and silky. Roll dough out to a 12 inch square, and place on a greased cookie sheet.

  • Mix meat, ketchup and herbs. Place filling in the center of pastry, and spread so that there are 4 inches of dough on each side.

  • Place tomatoes, chopped onion and eggs on top of the filling. Cut 1 inch strips from the sides of the pastry, and lace over the top. bake 30 to 40 minutes at 375 degrees F (190 degrees C).

Nutrition Facts

759 calories; 16.7 g protein; 26.1 g carbohydrates; 239.4 mg cholesterol; 884.2 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2004
Since I don't eat pork I substituted Turkey Sausage stirring in about 1T crisco. Because I really wanted to try this but was feeling lazy after work and because I happened to have puff pastry in my freezer I used that as my dough brushed with a beaten egg before baking. The tastes are wonderful! I will be serving this often. Thanks for the recipe Syd Read More
(19)

Most helpful critical review

Rating: 3 stars
03/23/2006
Tasty but recipe instructions need clarification. I removed the casing from the sausage and mixed meat by hand with ketchup and seasonings. Layed uncooked meat filling down the center of pastry taking up approximately one third. Pastry strips should be cut at an angle and folded criss-cross fashion over filling to resemble a braid. An egg wash turned the pastry a pretty golden brown. Baked at 400 for 15 minutes then reduced to 375. Read More
(25)
9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/02/2004
Since I don't eat pork I substituted Turkey Sausage stirring in about 1T crisco. Because I really wanted to try this but was feeling lazy after work and because I happened to have puff pastry in my freezer I used that as my dough brushed with a beaten egg before baking. The tastes are wonderful! I will be serving this often. Thanks for the recipe Syd Read More
(19)
Rating: 3 stars
03/23/2006
Tasty but recipe instructions need clarification. I removed the casing from the sausage and mixed meat by hand with ketchup and seasonings. Layed uncooked meat filling down the center of pastry taking up approximately one third. Pastry strips should be cut at an angle and folded criss-cross fashion over filling to resemble a braid. An egg wash turned the pastry a pretty golden brown. Baked at 400 for 15 minutes then reduced to 375. Read More
(25)
Rating: 5 stars
10/02/2004
Since I don't eat pork I substituted Turkey Sausage stirring in about 1T crisco. Because I really wanted to try this but was feeling lazy after work and because I happened to have puff pastry in my freezer I used that as my dough brushed with a beaten egg before baking. The tastes are wonderful! I will be serving this often. Thanks for the recipe Syd Read More
(19)
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Rating: 4 stars
01/08/2007
This recipe is easy and the flavor is scrumptious! We love it! My only trouble is that the pastry ends up all "melty" on the bottom b/c of the oils from the sausage...anyone have better ideas? Read More
(15)
Rating: 5 stars
11/11/2003
delicious blend of flavors! Read More
(14)
Rating: 5 stars
03/13/2006
Where did it say pre-cook the sausage? This was an excellent treat! Thanks for the recipe Read More
(11)
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Rating: 3 stars
03/28/2005
This tasted good but was a bit too labor-intensive for me. Hard boiling the eggs pre-cooking the sausage and making rolling and cutting the dough took a lot of time made quite a mess and left me with a lot of dirty pans and utensils. Read More
(10)
Rating: 2 stars
05/03/2007
The dough for this was good. Not sure we liked the filling too much. I seemed like more dough was needed to cover the meat and it was a little too soft to work with. Edible but we probably won't make it again. Read More
(9)