Meatloaf in pastry (Pulpettun fl-għaġina)

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.