Sussex Churdles

8oz shortcrust pastry - rolled out thinly and cut into 6 x 6" round circles

filling

4oz lambs liver - chopped finely or ask your butcher to mince it roughly
4oz smoked bacon - chopped finely or ask your butcher to mince it roughly
1 medium sized onion - chopped finely
1oz lard (or veg cooking oil)
2oz chopped mushrooms or fresh grated apple
½ dessertspoon chopped fresh parsley
½ teaspoon dried rosemary (optional - also try fresh sage)
seasoning to taste

topping

1 tablespoon grated cheese - we use smoked Sussex cheese...
1 tablespoon wholewheat breadcrumbs
beaten egg to glaze


Fry the liver, bacon and onion together for about 5 minutes
Add mushrooms, herbs and seasoning and cook 2 or 3 minutes more
Divide filling between rounds of pastry
Damp edges and make into a top crust pasty shape, leaving the centre open
Mix cheese and breadcrumbs together, putting a little into the top of each churdle
Brush with beaten egg
Bake in oven at 180-200 c for about 20-25 minutes.