| 1 | Mince the meats fairly finely, chop the onion very finely and mix together. |
| 2 | Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of worcester sauce. |
| 3 | Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. |
| 4 | Cover the prunes with cold tea and leave to soak for several hours. |
| 5 | Season the sausagemeat with salt and roll it into a long, fat sausage shape. |
| 6 | Roll the pastry out to a rectangle and lay the "sausage" down the length of it. |
| 7 | Lay the whole drained prunes on top of the meat. |
| 8 | Damp one long edge with beaten egg, roll up carefully and seal. |
| 9 | Alternatively you may like to enclose the sausage in a decorative pastry plait. |
| 10 | In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. |
| 11 | Cut the pastry diagonally into ?inch strips on either side of the meat. |
| 12 | Damp the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. |
| 13 | Seal the pastry ends. |
| 14 | Slide the pastry parcel on to a damp baking sheet and glaze the top. |
| 15 | If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. |
| 16 | Bake at 425°F (220 c) gas mark 4 for a further 25 minutes or so. |
