Essex Meat Layer Pudding

A nice and warming winter main dish

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Ingredients

	For the pastry:
170 g	flour
¹/₄ tsp	salt
90 g	suet, shredded
¹/₂ cup(s)	cold water
	For the filling:
1 tbsp	butter
2 medium	onions, sliced
230 g	pork, minced
230 g	chicken, minced
1 tsp	sage, dried
¹/₄ tsp	oregano, dried
1 tbsp	chives, chopped
¹/₄ tsp	celery salt
	salt and black pepper
1 tbsp	flour
2	egg yolks
2 tbsp	double cream

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 4 hrs 15 min Resting time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a

Into a bowl sift the flour and the salt, then crumble in the suet. Add water and knead until you get a firm dough. Wrap into kitchen foil and refrigerate for 10 minutes.

In a skillet sauté the onions in butter until lucent. Add the minced meats, herbs and flour. Season with celery salt, salt and pepper. Cook stirring for 5 minutes then remove the skillet from the heat. In a small separate bowl mix together the beaten egg yolks and the double cream then stir the egg mixture into the meat. Cook stirring for a further 5 minutes.

Grease a pudding basin with butter. On a lightly floured surface roll out the pastry to 0.5cm thick. Cut out a circle to fit into the bottom of the basin. Then put the circle in place. Spoon a layer of meat mixture, approximately 4 cm on the pastry layer, then layer another sheet of pastry on top. Again, put the meat in between next layers. Continue and finish with a layer of pastry.

Cover the basin. Place the pudding basin into a pot of boiling water so that the water comes up to about 3/4 of the basin. Place the lid of the pot on and allow to steam for 4 hours.

Turn out the pudding and serve with vegetables.