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.
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.
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.
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.
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
tspn
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
Made it?
Cancel
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.
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.
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.
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.
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
tspn
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
Made it?
Cancel
