Kasegriller pork pie by @byfordbakes

Kasegriller pork pie 

A homemade take on a British favourite, packed with savoury Kasegriller filling and wrapped in golden, rosemary-infused pastry. Perfect for picnics, lunchboxes or a satisfying snack.

Ingredients 

500g kasegriller sausages (casing removed and then crushed together)

500g plain flour
2 whole eggs (beaten)
186g lard
10g salt 
5g rosemary
200ml water

Method:

1.⁠ ⁠Bring water, lard, salt, rosemary to a boil in a pan
2.⁠ ⁠In a mixer add the flour and the egg and beat 
3.⁠ ⁠Gradually add the lard mixture (take out the rosemary before hand.
4.⁠ ⁠Let the dough cool a little and then take 100g of dough and flatten out, take another little bit and flatten for the lid.
5.⁠ ⁠Add your kasegriller meat and then use the bigger bit of dough to shape around the meat
6.⁠ ⁠Crimp the edges and then make a hole in the centre 
7.⁠ ⁠Egg wash and then Bake at 200g for 1 hour or until the internal temperature is 75+ degrees and the pastry is golden brown.

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