Instructions: 1. Roll out the pastry on a lightly floured surface to form a rectangle, approximately 30 cm x 20 cm ( 12 inches x 8 inches).

2. Mix together the sausagemeat, onion, mushrooms, garlic, herbs and seasoning to taste.

3. Spoon the mixture onto the pastry leaving a 5cm (2 inch) space around the edge. Make cuts along the two longest sides of the pastry at 2 cm (1 inch) intervals.

4. Fold the ends of the pastry over the filling. Moisten the pastry edges with water and fold over alternating strips to form a "plait" effect. Press gently to seal and chill for 30 minutes. Place on a lightly greased baking tray.

5. Bake in a preheated oven 220 C, 425 F, Gas Mark 7 for 15 minutes, reduce the oven temperature to 160 C, 325 F, Gas Mark 3 and cook for a further 20 minutes. Delicious served hot or cold on a bed of watercress.

NOTES : This quick and easy to make economical dish makes a supper dish that the whole family will enjoy. Delicious served hot or cold for picnis and outdoor eating.

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