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Graham

On 2017-12-22 5:42 PM, Janet wrote:
> In article >, says...
>>
>> There was a chef on the radio this morning who uses the tourtière
>> pork/spice mix to make sausage rolls.
>> Thought you might like to try that.
>> Graham
>
> Oh, thanks, that does sound rather good. Did he use puff pastry?
>
> Janet UK
>
He didn't say. I know PP is often used but my Mother always used a
short, lard-based pastry for her sausage rolls.
Graham