175g/6oz Belly of
pork , finely minced
1 Small Onion,
very finely chopped
3 tbsp Port
1/4 teasp Ground
1 teasp Freshly
A few dashes of
Prunes (kept whole)
Beaten egg to
1. In a large
mixing bowl, mix together the minced meats, onion, port, allspice, thyme, black
pepper and Worcestershire sauce until very well blended. Cover and leave in a
cool place for several hours or overnight to allow the flavours to develop.
2. Place the
prunes in a medium sized mixing bowl and cover with cold tea. Leave to soak for
3. Preheat the
oven to 220C, 425F, Gas mark 7 and season the sausagemeat with salt . Set aside.
4. On a lightly
floured surface, roll the pastry out to a large rectangle and lay the sausage
meat mixture down the centre of the pastry.
5. Arrange the
drained prunes on top of the meat then make diagonal cuts about 2.5cm/1inch
apart along the uncovered pastry on each side of the roll to in thin 12mm/1/2
inch of the meat. Brush the strips with beaten egg then plait them over the
meat. Brush all over with beaten egg.
6. Carefully place
the plait on a baking tray and bake for 15 minutes. Reduce the heat to 170C,
325F, Gas mark 3 and continue to cook for a further 35-45 minutes. Serve hot .