I used three different bacons for this and small Nürnberger bratwurst
The pastry was the same as the corned beef plate pie but
with a bit more herbs in it.
Ingredients
Shortcrust pastry made with 225g of flour, 50g butter, 50g
lard, 30g cold water, pinch of salt and a tsp. of mixed herbs.
100g of cooked smoked belly pork (sliced very thin)
100g of thin sliced bacon
20g of cured smoked speck small dice
5 eggs
Fry your bacon and speck in a frying pan, but not crispy.
Set aside to cool and then fry the sausages, allow to cool and slice in half long ways.
Roll out half of the pastry, and line the base of a greased pie
plate. Place the slices of belly on the
base,
then the bacon and speck, then arrange the sausage halves on top.
Beat 4 eggs together with a pinch of salt
and pepper. Pour this over the filling (leave a little to egg wash the top). Break the remaining
egg into the middle, leaving whole. Roll the remaining pastry out and carefully (dont break that egg) place on
top, crimp the edges with a fork and dress around with the back of a knife,
brush the top with the remaining egg. Place in a pre-heated oven at 190°C and
bake for 35-40 minutes.
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