Sausage Tart

  • on September 27, 2009
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Ingrients & Directions


2 tb Clear honey
1 tb Soy sauce
1 tb Marmalade
1 ts Worcestershire sauce
1 1/2 454 g pkts Walls Pork
-Sausages
225 g Puff pastry; (8oz)

1. Preheat the oven to 200 C, 400 F, Gas 6. Mix together the honey, soy
sauce, marmalade and Worcestershire sauce. Spoon into the base of a 20cm
(8in) round cake tin.

2. Arrange the sausages ontop and bake for 8 minutes. Remove from the heat
and drain off any excess fat.

3. Meanwhile roll out the pastry on a lightly floured work surface to a
23cm (9in) circle. Lay the pastry over the sausages tucking in the edges.

3. Bake for 20-25 minutes, until well risen and golden. Remove from the
heat, then holding the pastry in place, tip the pan to drain off any more
excess fat. Then, invert onto a warmed serving plate and cut into wedges.
Serve with potato salad and chutney, garnished with plenty of fresh chopped
coriander.

Cooks Tips Use a fine cut marmalade for the sauce as it will blend more
easily.


Yields
4 servings

Article Categories:
Tarts

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