Sage and onion Sausage Tart

A fantastic recipe to use up any stuffing ingredients left over from Christmas and great for the buffet on Boxing Day.
375g pack fresh ready-rolled shortcrust pastry, at room temperature.
1 tbsp olive oil
2 onions, chopped
10 fresh sage leaves, chopped
600g good quality pork sausages
100g fresh white breadcrumbs
1 egg, beaten
2 tbsp runny honey
1 tbsp sesame seeds

sausage and onion tart

1) Preheat the oven to 180C/Fan 160C/ Gas 4. Unroll the pastry and use to line a 20cm x 30 cm shallow, loose-bottomed, flutted tart tin. Line with baking paper and baking beans, transfer to a baking sheet and blind bake for 5 minutes. remove the paper and beans.

2) Meanwhile, heat the oil in a small frying pan over a medium heat. Add the onions and cook for 8 minutes, stiring occasionally, until softened and golden. Add the sage and cook for one minute. Tip into a large bowl.

3) Skin the sausages and place the meat in a bowl, along with th ebreadcrumbs, egg and plenty of black pepper. Mix well – you’ll find it easiest to use your hands.

4) Tip the sausage mixture into the pastry case (make sure you spread it right to the edges as the filling may shrink very slightly during cooking).

5) Bake for 20 minutes. Brush with the honey, sprinkle with the sesame seeds and bake for a further 5-10 minutes, until golden. Serve with a dressed winter leaf salad.


Approx serving:
Serves 6
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