This tasty sausage and egg tart is made with puff pastry and is really great for cold lunches and buffets. Serve with a side salad.
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2 tablespoons olive oil
1 clove garlic, minced
450g sausage meat
salt and pepper, to taste
1 packet puff pastry
1 tablespoon mixed herbs
8 small eggs
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Method Prep:10min › Cook:45min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease and line a baking tray.
In a frying pan over a medium heat, warm the oil and add the garlic, followed by the sausage meat. Cook and stir for 6 to 8 minutes until the pork is evenly brown and no longer pink. Season well and pour away any liquid.
Roll out the puff pastry and line the baking tray. Press into the sides then using a slotted spoon spread the sausage meat over the pastry. Make 8 small wells in the meat and break the eggs into them.
Bake in the preheated oven for 30 minutes until the pastry is golden and the eggs are firm. Cool then slice and serve.