What an adventurous (for lack of a better word) name. It takes one with a truckload full of imagination to make an intellectual guess at what this dish looks, tastes, or even smells like. In fact, it looks, tastes and smells world apart from how it’s been (unfairly) described. Most fortunately.
- Frying oil: 1 tbsp
- Pork sausage/Sausage filling: 6
- Bacon strip: 1, sliced
- Plain white flour: 3/4 cup
- Egg: 2
- Skimmed milk: 3/4 cup
- Water: 3/4 cup
- Salt: a pinch
- Rosemary sprigs: 1 stalk
- Mint leaves: 2, crushed
- Heat up the frying oil in a saucepan. Cook sausages and bacon for about 5min till browned and fragrant.
- Remove from heat and set sausages and bacon into a medium round or rectangular baking dish.
- Preheat oven at 220 deg.
- Mix flour, eggs, milk, water and salt together.
- Whisk for about 10min till bubbles appear. Then leave to set for 10min.
- Pour whisked mixture into baking dish. Add in rosemary sprigs and mint leaves.
- Bake at 220 deg for 25min.
- Reduce heat to 180 deg and bake for another 8-10min.
- Remove from oven and serve immediately with a gravy of your choice.
- Whisk the flour and egg mixture enough so that the pastry will rise sufficiently during the baking.
- To save time on preparing the gravy, remember to grab one of those 3-in-1 instant creamy mushroom packets from the supermarket! 😛
- The temperature and timing during the baking is important to ensure sufficient rising without burning the top of the pastry.
- The pastry will have to be eaten quickly because it crumbles and softens very quickly at room temperature!