Meatloaf in pastry (Pulpettun fl-għaġina)
For the meatloaf:
500g lean mixed pork and beef mince
1 pkt lean back bacon
8 pork and beef sausages skin removed
1 chopped onion
Chopped parsley, fresh sage, thyme and rosemary
1 egg
1 grated carrot
a grating of nutmeg
Mix all together. Prepare the olive oil pastry (500g plain flour, 1 tsp bicarbonate of soda,pinch salt, 7 tbs olive oil, 1 egg, 200ml water to bind) and rest for 30 minutes in the fridge; roll out as usual, sprinkle some breadcrumbs on the pastry, pile the meatloaf mix on top and roll into a large sausage and sprinkle more breadcrumbs on top. Close up the pastry, and bake on a dish lined with baking paper for about 1.5 hours in a moderate oven (150 fan electric); nice served with roast potatoes, and steamed veg.