Cumberland Sausage & Onion Filo Tart

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It’s not everyday that we play with pastry in our kitchen, but when we do, we like to make it a little more special. This time, after getting our hands on a box of Filo pastry from the store, we put together a crispy golden tart of Cumberland sausages and onions. Filo pastry is incredibly easy to use, and so delicious – just remember not to scrimp on the oil in between the layers!

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Read on to find out how we did this Cumberland Sausage & Onion Filo Tart. Also, this goes perfectly with a side of our fennel and coriander sweet potatoes wedges!

(Serves 2 hungry people)

  • 3 Cumberland sausages, cut into diagonal disks
  • 2 small white onions
  • half stick celery, finely diced
  • 4 eggs
  • 3 tablespoons milk
  • (optional) 2 tablespoon beer
  • 5 sheets of filo pastry
  • 4-5 tablespoons of olive oil
  • salt and pepper

•••

  1. Preheat oven to 200ºC.
  2. Finely dice 1 white onion and the half stick of celery and gently saute in a pan until translucent.
  3. Prepare the sausage by cutting them into diagonal disks, and cut the other white onion into thin wedges.
  4. Prepare also the egg mixture by combining the beaten eggs with milk, beer and seasoning with salt and pepper. Add the sauteed onion and celery to the mixture.
  5. Grease an oven-proof skillet or flan dish by brushing with olive oil. Then layer by layer, gently build the sheets of filo pastry up, brushing with oil between every layer.
  6. Finally, place the sausage disks and onion wedges in the pastry, and pour in the egg mixture. Crimp the edges in and brush with more oil if nescessary..
  7. Place it in the oven and lower the heat to 180º, and bake for 25-30 minutes, or until beautifully golden.

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Don’t forget to save the recipe card, newly redesigned just for you!

x, K

sausage onion tart card

2 responses to “Cumberland Sausage & Onion Filo Tart

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