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!
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
- Preheat oven to 200ºC.
- Finely dice 1 white onion and the half stick of celery and gently saute in a pan until translucent.
- Prepare the sausage by cutting them into diagonal disks, and cut the other white onion into thin wedges.
- 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.
- 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.
- 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..
- 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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