Filo topped sweet and sour sausages
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 454 gram pac Butchers Choice sausages; (1lb) | |
| 4 | tablespoons | Cider vinegar |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Tomato puree |
| 300 | millilitres | Water; (1/2 pint) |
| 75 | grams | Soft light brown sugar; (3 oz) |
| 4 | Pineapple rings; cut into small | |
| ; pieces | ||
| 1 | Green pepper deseeded and finely diced | |
| 2 | tablespoons | Cornflour; blended in a little |
| ; cold water | ||
| Salt and freshly ground black pepper | ||
| 4 | Sheets filo pastry; cut into thin | |
| ; strips | ||
| 15 | grams | Butter; melted (1/2oz) |
Directions
1. Grill the sausages following instructions on the pack.
2. Place the vinegar, soy sauce, tomato puree, water and sugar in a pan and heat gently, stirring until the sugar has dissolved.
3. Stir in the pineapple, pepper, blended cornflour and seasoning, bring to the boil and simmer for 3-4 minutes until thickened and smooth.
4. Preheat the oven to 190C, 375F, Gas Mark 5.
5. Arrange the sausages in the base of an ovenproof dish and pour over the sauce.
6. Scatter the strips of filo pastry over the top and gently brush with melted butter.
7. Bake in the preheated oven for 15 minutes, or until the pastry is crisp and golden.
Converted by MC_Buster.
NOTES : This dish has a blend of textures and flavours which perfectly complement each other. Delicious served with steamed vegetables.
Converted by MM_Buster v2.0l.