Sausage tart

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Clear honey
1 tablespoon Soy sauce
1 tablespoon Marmalade
1 teaspoon Worcestershire sauce
1½ 454 g pkts Walls Pork Sausages
225 grams Puff pastry; (8oz)

Directions

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.

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