I use ready made pastry, but feel free to make your own shortcrust. You could also use flaky pastry I guess. I roll it out to a wide rectangle.
The filling is made up of sausagemeat mixed with a combination of herbs and other flavours. I used small chunks of apple (from my stock in the deepfreeze), half a red onion finely chopped, fresh sage and thyme from the garden and approximately 2 tablespoons of my green tomato chutney from last year. Add salt and pepper if you choose. Mix well until thoroughly combined.
Spread the filling down the centre of the pastry, which I have laid on a lightly greased baking sheet. Make horizontal slices along each empty side piece of pastry and then lay each thin section, alternating sides, across the middle to encase the filling. Stick down with a finger dipped in water. For a nice finish glaze with a beaten egg (as you can see I forgot!)
Cook in a hot oven - about 190c for approximately 35 to 40 minutes.
Serve in slices with a mixture of salads as I did, or your favourite veg. It's tasty cold the following day too. It certainly worked to warm me up on a chilly Sunday :)