Sausage, egg and vegetable pie

Cooking Eggs Sausage, egg and vegetable pie

Detailed step-by-step description of how to cook the dish "Sausage, egg and vegetable pie". Try it by all means

Lables: Low carb Low kilojoule Low sugar Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm (base) round pie dish.
  2. Use pastry to line base and side of dish, trimming and joining pastry edges to fit. Arrange sausages, mushrooms, capsicum and zucchini over pastry.
  3. Whisk eggs, milk and tomato sauce together in a large jug. Season with salt and pepper. Pour over vegetables and sausages.
  4. Bake pie for 50 to 60 minutes or until pastry is golden and egg set in centre. Cut into wedges and serve.

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1 sheet frozen ready-rolled puff pastry, partially thawed
4 thin beef sausages, cooked, sliced crossways into 1cm-thick slices
3 button mushrooms, chopped
1/2 small red capsicum, diced
1 small zucchini, trimmed, diced
4 eggs
3/4 cup milk
1 tbsp tomato sauce

Adv

Autors
Preparation time
15
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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