Ingredients
- 5 thin pork sausages
- olive oil cooking spray
- 1 leek, halved, washed, thinly sliced
- 1 tablespoon wholegrain mustard
- 2 sheets shortcrust pastry
- 7 eggs
Method
- Step 1Preheat oven to 200°C. Spray sausages with oil. Cook in a frying pan over medium heat for 5 to 6 minutes or until cooked through. Remove. Cut into 1.5cm slices.
- Step 2Add leek to frying pan. Cook, stirring, for 2 minutes or until soft. Stir in mustard and sausages. Cool.
- Step 3Lightly grease a 20cm (base) pie plate. Line with 1 sheet pastry. Arrange sausage mixture over base. Using a spoon, make 6 indentations in mixture. Break an egg into each indentation.
- Step 4Place remaining pastry over pie. Press edges to secure. Trim excess pastry. Whisk remaining egg. Brush pie with egg. Season with salt and pepper. Bake for 35 minutes or until golden.
- Low carb
- Low sugar
- Lower gi
Nutrition
2913 kj
Energy
47g
Fat Total
19g
Saturated Fat
3g
Fibre
27g
Protein
452mg
Cholesterol
1079.82mg
Sodium
8g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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