Prep time: 20 minutes Cook time: 30 minutes Serves: 8
The bright colours from the cherry tomatoes and pesto makes this smokey chicken breakfast pie the star centre piece of any picnic!
Ingredients
- 1 Pack Heck! Smoky Chicken Sausages
- Shortcrust pastry
- Bacon lardons
- 1 onion
- Sliced mushrooms
- Sour cream 150g
- Milk ¼ cup
- 5 Eggs
- ½ cup Parmesan
- ¼ cup Pesto
Steps:
- Preheat oven to 200 degrees and roll out the pastry on a lightly floured surface until the pastry is big enough to line your dish
- Dice the onion and fry off the bacon in a large frying pan on medium heat for a few minutes, then add the diced onion
- Scape the bacon and onion out and set aside, then fry the sliced mushrooms for 5 minutes
- Fry the Smoky Chicken sausages off for 15 minutes on medium heat
- Meanwhile whisk the sour cream and milk together and then whisk in the parmesan and eggs. Season slightly with some salt, pepper and thyme. Whisk until smooth
- Scatter the bacon, onions, mushrooms and chopped up sausages over the pastry and pour in the egg mixture
- Add halved cherry tomatoes and dots of pesto before placing in the oven for 30 minutes
- Serve hot or cold with salad
Enjoy!!
