Cook
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Spray a pan well with cooking spray then add in your bacon and sausages, and allow to cook over a high heat for around 10 minutes, until well browned.
8 Bacon medallions
8 Reduced fat pork sausages
Step 2
Next add in your onions along with a small pinch of salt and fry until soft, then thyme, cook for a minute, before adding in your Worcestershire sauce and mixed up gravy.
1 Red onion
1 tsp Dried thyme
1 tbsp Worcestershire sauce
40 g Beef gravy granules
Step 3
Stir really well and allow to bubble and thicken for a couple of minutes before removing from the heat.
Step 4
If not using an ovenproof pan, transfer into an oven proof dish, or if you are, use the same pan and simply top the gravy with your stuffing, and your puff pastry.
85 g Sage and onion stuffing
320 g Reduced fat puff pastry
Step 5
Brush the pastry with your egg and bake at 180c (fan) for 30 to 35 minutes, or until the cheese is golden and bubbling.
1 Egg
Step 6
Leave to stand for a few minutes before serving, top with plenty of gravy, then dive on in and enjoy.
For
4
M
I
8
Reduced fat pork sausages, cut into chunks
8
Bacon medallions, diced
1
Red onion, finely sliced
40
g
Beef gravy granules, mixed with 450ml of boiling water
1
tbsp
Worcestershire sauce
1
tsp
Dried thyme
320
g
Reduced fat puff pastry
1
Egg, beaten
85
g
Sage and onion stuffing, made with boiling water to packaging instructions
Per Serving
Calories
554kcal
Protein
35.6g
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Made it?
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P
Polly K
2 months ago
I made this last month after seeing it on your insta account. And wow it was delish. It is going on my food shop for next week. I accidentally put a tablespoon of thyme instead of a teaspoon but it worked so will do that again. I’ll take a picture next week :)
Like
Reply
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Cook
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Spray a pan well with cooking spray then add in your bacon and sausages, and allow to cook over a high heat for around 10 minutes, until well browned.
8 Bacon medallions
8 Reduced fat pork sausages
Step 2
Next add in your onions along with a small pinch of salt and fry until soft, then thyme, cook for a minute, before adding in your Worcestershire sauce and mixed up gravy.
1 Red onion
1 tsp Dried thyme
1 tbsp Worcestershire sauce
40 g Beef gravy granules
Step 3
Stir really well and allow to bubble and thicken for a couple of minutes before removing from the heat.
Step 4
If not using an ovenproof pan, transfer into an oven proof dish, or if you are, use the same pan and simply top the gravy with your stuffing, and your puff pastry.
85 g Sage and onion stuffing
320 g Reduced fat puff pastry
Step 5
Brush the pastry with your egg and bake at 180c (fan) for 30 to 35 minutes, or until the cheese is golden and bubbling.
1 Egg
Step 6
Leave to stand for a few minutes before serving, top with plenty of gravy, then dive on in and enjoy.
For
4
M
I
8
Reduced fat pork sausages, cut into chunks
8
Bacon medallions, diced
1
Red onion, finely sliced
40
g
Beef gravy granules, mixed with 450ml of boiling water
1
tbsp
Worcestershire sauce
1
tsp
Dried thyme
320
g
Reduced fat puff pastry
1
Egg, beaten
85
g
Sage and onion stuffing, made with boiling water to packaging instructions
Per Serving
Calories
554kcal
Protein
35.6g
Only visible to you
Made it?
Cancel
P
Polly K
2 months ago
I made this last month after seeing it on your insta account. And wow it was delish. It is going on my food shop for next week. I accidentally put a tablespoon of thyme instead of a teaspoon but it worked so will do that again. I’ll take a picture next week :)
Like
Reply
Cancel
