Silver linings and all... I used them up to make gorgeous stuffing for Easter Sunday. We had made spinach and lemon sausage rolls for the previous day's teatime out visiting, and the leftover mixture mixed with the hot cross buns made into crumbs just worked beautifully - so tasty and fruity and spicy! It was put into a greased pie dish and baked at 180C for 30 minutes.
We just knew the same mixture would make a lovely pie - something about the mixture of suet, sausage, warming spices and fruit all encased in pastry has a very pleasing feel of ancient fare about it.
200g plain flour
100g vegetable fat (I use 50g Pure and 50g Trex)
Pinch of salt and ground pepper
Cold water to mix to a dough
1 packet of sausage mix or equivalent - I use this
100g spinach leaves, chopped - or 1 tbsp. frozen and crumbled dandelion leaves (or similar greens)
grated zest of 1 lemon
4 hot cross buns
1 tsp garlic powder
To make the pastry: mix the salt and pepper into the flour then rub in the fat with fingertips until the mixture resembles rolled oats; mix with a couple of tbsp. of water or enough to make pastry; roll out half to line a greased pie plate.
For the filling: make up the sausagemix as the packet instructs, with the greens, spinach, garlic and lemon mixed in. Blitz the hot cross buns into crumbs either with a food processor or by rubbing through the fingertips. Work the crumbs into the made-up sausage mix. Fill the pastry case with the filling.
Make the pie: Roll out the remaining pastry and lie it on top of the filling. Press around the edges with a fork or fold in on itself to make a crust. Bake at 180C for 40 minutes.