6 breakfast sausages (Dorn farm's are best, made with smoked bacon)

5 or 6 rashers of back bacon 

4 large slices of mozzarella 

1 sheet of shortcrust pastry

1 sheet of puff pastry

Seasoning

Egg yolk for the top 

Method:

Preheat oven to 200 degrees C

Grill the bacon & leave to cool

Grease a 20cm pie dish & line with the shortcrust pastry 

Mash 3 of the sausages & spread on pastry base

Cover with the bacon and mozzarella

Mash the last 3 sausages & spread on top of cheese

Cover with puff pastry, seal the pastry edges & brush top with egg yolk. Make a small incision in pastry top to allow steam out.

Bake in preheated oven for about 30-40 minutes until golden and piping hot inside (meat thermometer is a good way of checking)