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Sausage and Spinach Flan    


CD  HT   PIC  60mins



Serves 4    Cold   Hot  Pork  Vegetables  Picnics Savoury Tart 



200g/7oz Shortcrust or Wholemeal  Pastry

15g/ 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




1. Preheat the oven to 190C, 375F, Gas mark 5. Roll out the pastry to 6mm/   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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Main equipment required to make this Recipe

18cm/7 inch flan tin


Frying pan

Large saucepan


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