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.
Instagram
Facebook

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

Similar Recipes

Paprika Hummus Pasta Salad The Good Gut 12-Plant Super Salad Skin loving, Honey-Glazed Salmon Bites

COPYRIGHT © 2025 FLORETTE SALAD | IT’S INSPIRING STUFF

Florette Salad | Make it unFloretteable
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.