Ingredients: (serves 4)
5 thin pork hot dogs
olive oil cooking spray
1 leek, halved, washed, thinly sliced
1 tablespoon wholegrain mustard
2 sheets shortcrust pastry
7 eggs
Directions:
Preheat oven to 400 F. Spray hot dogs with oil. Cook in a frying pan over medium heat for 5 to 6 minutes or until cooked through. Remove. Cut into 1/2 inch slices.
Add leek to frying pan. Cook, stirring, for 2 minutes or until soft. Stir in mustard and hot dogs. Cool.
Lightly grease a 8 inch pie plate. Line with 1 sheet pastry. Arrange hot dogs mixture over base. Using a spoon, make 6 indentations in mixture. Break an egg into each indentation.
Place remaining pastry over pie. Press edges to secure. Trim excess pastry. Whisk remaining egg. Brush pie with egg. Season with salt and pepper. Bake for 35 minutes or until golden.
1 comment:
2º Batalhão de Operações Ribeirinhas realiza atividade de liderança para alunos da EFOMM.
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