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1
First make turtle shells and for this you need 4 individual oven proof (Pyrex) pudding basins about 450 ml (1lb) capacity.
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2
Sprinkle a little flour onto a clean surface and place the pastry on top.
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3
Using the rolling pin, roll out the pastry until it is about 0.5 cm (1/4 inch) thick.
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4
Cut the pastry into four circles by placing the widest rim of the basin on top of the pastry and cutting round with a knife.
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5
Using the blunt side of a small knife make a criss-cross pattern over each pastry circle to create the pattern of a turtle shell.
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6
Put the basins upside down on a baking tray and grease the tops and sides.
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7
Place the pastry circles over the top of each bowl and brush with the beaten egg making sure not to get any on the bowl as this will make the shells difficult to remove from the bowls.
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8
Place in the fridge.
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9
Peel the potatoes and place them in a large pan.
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10
Cover with cold water and turn on the heat.
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11
Once the water comes to the boil, turn down the heat until the water just gently moves and cook for 20 minutes until the potatoes are tender.
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12
While the potatoes are cooking, cook the pastry shells in the oven for 15-18 minutes until golden.
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13
Remove from the oven and allow to stand to become crisp.
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14
Turn off the oven.
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15
Once the shells are cooler to the touch, ease off from the basins (you may need to loosen with a round bladed knife) and place on the baking sheet, return to the oven to keep warm.
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16
Whilst the shells are cooking roll the mince into sausage shapes and place them under a hot grill.
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17
When the sausages turn brown turn them over using cooking tongs.
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18
Keep turning them until they are brown all over and completely cooked.
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19
Turn off the heat.
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20
Carefully drain the potatoes and mash them with a masher until they are fluffy.
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21
Beat in the milk and season.
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22
Put the peas in a small pan, add a little cold water bring to the boil and simmer for 2 minutes Drain off the water, save 4 peas for decoration and mix the rest into the mashed potato.
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23
Allow 3 small sausages per turtle and cut each sausage into three.
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24
From 3 sausages you get 6 rounded ends.
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25
These make 4 legs, the head and tail of each turtle.
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26
For the heads slice through the sausage to make a slit for the mouth and slide in a pea.
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27
Keep the heads, legs and tails warm in the oven.
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28
Chop up the remaining sausages and add to the mashed potato.
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29
Mix well and place a portion of the mash onto the centre of the plates and place the sausage heads, legs and tail in position.
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30
Use half peas for eyes.
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31
Cover the bodies with pastry turtle shells and then gently pour a little gravy around the plate.
