Tasty pork meets egg and spinach in this gem of a dish
Cook: 1 Hour
Serves: 12
Price: 34p per serving
Nutritional Information
Each 97g serving contains
Energy
755kj
180kcal
755kj
180kcal
9%
Fat
3.8g
3.8g
Low
5%
5%
Saturates
0.8g
0.8g
Low
4%
4%
Sugars
2.0g
2.0g
Low
2%
2%
Salt
0.23g
0.23g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
778kj/186kcal
Typical energy values per 100g:
778kj/186kcal
Ingredients
400g Mc Dougalls '00' Extra Fine Premium Plain Flour, plus extra to dust
7g sachet Asda Easy-Bake Yeast
1tsp sugar
4tsp rapeseed oil
400g can Napolina Cherry Tomatoes in Rich Tomato Juice
2 cloves garlic, crushed
2tsp mixed dried herbs
50g frozen spinach, thawed
2 Extra Special Light & Lean Pork Sausages, skins removed
1tbsp chopped sage
1tbsp extra virgin olive oil
2 eggs
1tsp chilli flakes
Method
1
Put the flour, yeast and sugar into a bowl, then make a well in the middle. Add 300ml slightly warm (not hot) water.
2
Add the oil. Bring the mixture together with a wooden spoon until it forms a soft, sticky dough.
3
Knead on a floured surface for 6 mins until smooth. Cover with a tea towel and leave to rise a little. Meanwhile, make the sauce. Put the tomatoes, garlic and herbs in a large pan and season with black pepper. Simmer for 10 mins or until thickened. Set aside.
4
Spread the tomato sauce evenly over the bases.
5
Squeeze all excess liquid from the thawed spinach. Roll the sausage meat into 1cm balls. Divide the sauce, spinach, meat, sage and olive oil between the bases. Top with the eggs and chilli flakes between them.
6
Bake for 12-18 mins until the crust is crisp and golden. Serve immediately.