- 1 x 150g sachet of Ainsley Harriott Crackin Cranberry
Cous Cous Stuffing - 500g chilled ready made shortcrust pastry
- 250g pork sausage meat
- 1 egg mixed with an equal quantity of milk for glazing
Pre-heat oven to 190ºC. Make up Cous Cous Stuffing as directed on the pack. Leave to cool, stirring occasionally.
Roll out half the pastry to cover the base of an 18cm x 12cm x 5cm ceramic pie dish or equivalent, leaving plenty of pastry to overlap the edges. Dust the pie dish with flour before placing pastry inside. This will prevent the pastry from sticking.
Press approx. 250g of sausage meat into the base of the pastry base.
Press approx. 250g of the stuffing on top of the sausage meat.
Roll out the remaining pastry for the lid and brush edges with egg & milk to help the lid stick to the base.
Press the pastry edges together and trim excess pastry away.
Brush the top with milk & egg to glaze the pastry.
Make a hole in the lid of the pastry to allow steam to escape.
Bake in the oven for 40-50 minutes.
