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Ingredients
- 400g shortcrust pastry
- 8 lean pork sausages, skinned
- 1 small pear, diced
- 1 celery stalk, chopped
- 1 tomato, diced
- 3 tbsp chopped onion
- Juice of half a lemon
- 2 tbsp wholegrain mustard
- 1 tbsp thyme
- 1 tbsp sage
- 1 tsp garlic
- A little olive oil
Directions
- Roll out the pastry to line a rectangular baking tray or flan tin. Prick the base, line with foil and baking beads, and bake blind at 200 degrees C for 15 minutes. Remove the beads and foil and bake for another 5 mins.
- Mix the sausage meat with the onion, lemon, garlic and herbs.
- Heat the oil in a pan and fry the sausage mixture for about 5 minutes.
- Add the celery, followed by the tomato and pear, mixing well til heated through. Take off the heat.
- Spread the mustard onto your baked pie base. Add the sausage mixture, making sure the ingredients are spread evenly.
- Bake at 180 degrees C for about half an hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 8 servings | |
| Calories 17 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 83mg | 2% |
| Total Carbs 4.15g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.31g | 2% |
| Protein 0.36g | 1% |
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