Sausage And Egg Pies

Method

1. Boil the quail eggs for 2 minutes and then plunge them into cold water.
2. Peel the shells off the eggs - this is quite fiddly!
3. Use the flour, margarine, white vegetable fat and water to make a shortcrust pastry. Here are the instructions for this.
4. Roll out the pastry and cut 12 tops and 12 bottoms. Use a larger cutter than you think for the lids as these are big pies!
5. Press the pastry bases into a patty tin.
6. Remove the skins from the sausages. Press a sausage into each pastry case, then push a hard boiled egg into the centre of each one.
7. Dampen each lid with a little water and press down lightly.
8. Make a small hole in the top of each pie to allow the steam to escape.
9. Brush with beaten egg and bake for 15 mins, until they are golden brown.