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Spicy sausage tart recipe

4 ratings

This recipe is a brilliant way to transform leftover sausage ragu into a delicious dish. Perfectly spiced and nestled on a puff pastry base, this tart is something you won't want to miss! See method

Serves 6
Takes 55 minutes
265 calories / serving
Freezable

Ingredients

250g leftover sausage ragu
100g reduced-fat soft cheese
½ tsp chilli paste
320g pack ready rolled puff pastry
15g fresh parsley, finely chopped
3 spring onions, trimmed and finely sliced
crushed chillies, to serve (optional)
120g pack mixed leaf salad, to serve

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1105kj
265kcal 13%
Fat
14g 20%
Saturates
8g 38%
Sugars
2g 3%
Salt
0.3g 5%

of the reference intake
Carbohydrate 26g Protein 7.2g Fibre 1.7g

Method

Remove the leftover sausage ragu from the fridge for 30 mins before cooking, so that it comes to room temperature. Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the soft cheese and chilli paste in a small bowl.
Unroll the puff pastry on its paper and transfer to a large baking sheet. Score a 2cm border around the pastry with a knife, then prick the space inside the border all over with a fork.
Spread the chilli-soft cheese over the pastry, keeping it inside the scored border, then spoon over the sausage ragu. Bake for 20-25 mins until golden and bubbling, then leave for 2 mins to cool slightly. Scatter over the parsley, spring onions and crushed chillies (if using), then slice and serve with the mixed leaf salad.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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