Ingredients
The following ingredients have 4 Servings
- 500 g shortcrust pastry dough
- 120 g roast pork (or other meat/protein leftovers) (approx weight - cut into small cubes)
- 4 to 5 cooked cocktail sausages (approx - cut into 2½ cm (1 inch) lengths (or about 2 Chipolatas))
- 7 to 8 roasted/sautéed button mushrooms (cut in half )
- 3 to 4 small roasted shallots ( cut into halves/pieces)
- 2 to 3 florets steamed purple sprouting/broccoli (cut into smallish pieces )
- 75 g Gruyère cheese (grated (approx weight))
- 25 g mature Cheddar cheese (grated (approx weight))
- sea salt & freshly grated black pepper (to season (to taste))
- 5 to 6 leaves fresh sage ( to decorate )
- 3 large eggs
- 250 ml/g double cream
- 50 ml/g milk
- 1 tsp dried sage (or 1½ tsp fresh sage (finely chopped))
- salt & pepper (to season)
