Tenderflake perfect pastry surrounding mouthwatering Italian sausage and seasonings. Served with a sweet and savoury tomato jam, this is comfort food at its best.
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate 30 minutes.
Heat a large skillet over medium-high heat. Squeeze sausage meat from casings and place in the skillet. Break up the meat with the back of a wooden spoon as it cooks. Once sausage meat is almost brown add onions and garlic and cook 4-5 minutes. Add potato, cream, cayenne, lemon zest, sherry, salt and pepper. Stir to combine, remove from heat and set aside to cool slightly.
PREHEAT oven to 400°F (200°C).
CUT each piece of dough into four pieces using a sharp knife. On a lightly floured surface roll out 8 circles in total – 4 circles large enough to line 4 3-inch (7.5 cm) ramekins and 4 smaller circles to use as the top pastry crust.
LINE bottom and sides of each ramekin with the larger pastry circles. Spoon sausage mixture into the pastry lined ramekins. Brush the top edge of the crust with egg and place the smaller pastry circles on top gently sealing the edges with egg. Brush tops with remaining egg, sprinkle with Romano cheese and place on a baking sheet.
BAKE in preheated oven for 35 to 40 minutes or until golden brown. If pastry browns too quickly on top, place a piece of foil loosely over top.
Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer for 1 hour or until thick, stirring occasionally.