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Sausage and Spinach Flan CD HT PIC 60mins
Serves 4 Cold Hot Pork Vegetables Picnics Savoury Tart
Ingredients 200g/7oz Shortcrust or Wholemeal Pastry 15g/½ oz Butter 225g/8oz Chipolata Sausages 1 Large Onion, chopped 25g/1oz Plain Flour 300ml/10 fl.oz. Milk Salt and Pepper 50g/2oz Fresh Spinach, washed 1 Egg, beaten
Instructions
1. Preheat the oven to 190C, 375F, Gas mark 5. Roll out the pastry to 6mm/
¼ inch thickness and line an 18cm/7 inch flan tin.
2. Cut the sausages into thick slices diagonally. Melt the butter in a
frying pan add the
sausages and onion and fry gently for 5-8 minutes turning from time to time.
3. Meanwhile, cook the spinach in a large saucepan with only the water
left clinging to its leaves, for 2-3 minutes until just wilted. Drain well and
chop.
4. Sprinkle the flour over the sausage mixture and cook for 1 minute,
stirring. Then gradually add the milk, a little at a time, and continue to cook
for 2-3 minutes, stirring constantly, until the mixture comes to the boil and
thickens.
5. Stir in the cooked spinach, salt and pepper and cook for a further
minute then stir in the egg and mix well.
6. Pour this mixture into the pastry case and bake for 45 minutes.
Cool and refrigerate until ready to use.
Can also be served hot.
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