Prep
5 mins

Cooking Time

Cooking
25 mins

Serves 1

Mixed

Ingredients

Serves: 1

• 2 rashers Streaky bacon
• 1 pork sausage
• 30g onion chutney
• 30g grated cheddar cheese
• 1 square of puff pastry, 10cm x 10cm
• 1 egg
• Salt and pepper
• 30g Florette Mixed

Method

  1. Place the pork sausage on to an oven proof tray and bake in a medium-hot oven set at 180ºC for 10 minutes.
  2. Roll the puff pastry to 5mm thickness.
  3. Lay the puff pastry sheet out on to an oven proof tray.
  4. Spread the onion chutney over the middle of the puff pastry.
  5. Place the part cooked sausage on to the chutney, ensure that it is facing corner to corner.
  6. Lay the bacon over the sausage.
  7. Top with the grated cheese.
  8. Fold into the middle the 2 corners, that the sausage is not facing, to join over the sausage and bacon.
  9. Whisk the egg and brush over the pastry, and season with salt and cracked black pepper.
  10. Bake in a hot oven set at 200ºC for 15 minutes or until the pastry is golden, crisp and the sausage is hot in the middle.
  11. Serve with Florette’s Mixed Leaf on the side.
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