Sorry for the delay, here’s a recipe for the pastry and the filling. I used Gordon Ramsay’s pastry method. I can’t remember the exact oven temperature or times. Sorry…
Ingredients:
Cumberland Sausages
1tsp paprika
1/2tsp cumin
1/2tsp garlic powder
Pinch of pepper
250g strong plain flour 1 tsp fine sea salt 250g butter A bowl of cold water
Pastry:
STEP 1 Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
STEP 2 Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
STEP 3 Cover with cling film and leave to rest for 20 mins in the fridge.
STEP 4 Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
STEP 5 Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
STEP 6 Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
STEP 7 Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
Filling:
Deskin a pack of Cumberland sausages and place in a large bowl
Add the paprika, garlic, cumin and season