Traditional Sussex Churdle

Diced pig's liver and bacon, sautéed with onions and sage.

Roll out shortcrust pastry and cut into large circles.

Place a spoonful of the liver mixture in the center.

Top with a generous amount of grated cheddar cheese.

Gather the edges of the pastry up over the filling, almost meeting in the middle like a beggar's purse, leaving a small opening.

Bake at 200°C for 20-25 minutes until golden brown.

Originally a portable lunch for farm workers in Sussex.