1 tbls (15 g) 1/2 oz butter
8 oz (225 g) chipolata sausages, chopped
1 onion, chopped
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
1 1/4 cup (1/2 pint) 300 ml fresh milk
2 oz (50 g) spinach, blanched and chopped
salt and freshly ground pepper
1 lb (450 g) puff pastry
egg wash
8 oz (225 g) chipolata sausages, chopped
1 onion, chopped
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
1 1/4 cup (1/2 pint) 300 ml fresh milk
2 oz (50 g) spinach, blanched and chopped
salt and freshly ground pepper
1 lb (450 g) puff pastry
egg wash
method
1. Melt the butter in a frying pan, add the sausages and onion. Cook for 10 minutes.
2. Stir the flour into the onions and cook for 1 minute. Gradually add the milk, stirring until the sauce thickens, boils and is smooth. Cook for 2 minutes. Fold in the spinach and season.
3. Roll out the pastry on a floured work surface and divide into 10 x 10 cm (4 inch) squares. Spoon the filling into the centre of each square.
4. Brush pastry edges with egg wash. Fold pastry corners overfilling to form a parcel. Seal well. Turn over. Brush with egg wash. Bake at 220°C (425°F) Mark 7 for 15 minutes until golden.
5. Serve hot or cold with green salad. 211 Calories
2. Stir the flour into the onions and cook for 1 minute. Gradually add the milk, stirring until the sauce thickens, boils and is smooth. Cook for 2 minutes. Fold in the spinach and season.
3. Roll out the pastry on a floured work surface and divide into 10 x 10 cm (4 inch) squares. Spoon the filling into the centre of each square.
4. Brush pastry edges with egg wash. Fold pastry corners overfilling to form a parcel. Seal well. Turn over. Brush with egg wash. Bake at 220°C (425°F) Mark 7 for 15 minutes until golden.
5. Serve hot or cold with green salad. 211 Calories
serving amount
makes 10
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