Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Estimated cost per serve is 13.28 dollar
Difficulty level: 5 out of 4
7 Ingredients
Number of servings
4
- 6 Woolworths thin beef sausages
- 108grams Woolworths vol au vents
- 1/4 cup Woolworths traditional instant gravy
- 2 cups Woolworths frozen baby peas
- 1/3 cup Woolworths light sour cream
- 200grams green beans, trimmed, blanched
- 1/4 bunch continental parsley, leaves picked and coarsely chopped
Description
A delightful harmony of textures and flavours, these hearty vol au vents are stuffed with sausage, mushy peas and gravy to offer a satisfying and affordable weeknight meal that will leave you wanting more.
Instruction tip
Leftover tip:Pan-fry leftover sausages, then use as sandwich fillers for lunch.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Heat a large non-stick frying pan over medium-high heat. Add sausages and cook, turning occasionally, for 3-4 minutes or until cooked through and browned.
Step 2 of 4
Meanwhile, place vol au vents on prepared tray. Bake for 2 minutes or until golden-brown and crisp. Place gravy powder in a large heatproof jug. Add 1 cup boiling water and whisk until smooth. Stand for 2 minutes to thicken.
Step 3 of 4
Cook peas in a saucepan of boiling water for 3 minutes or until tender. Drain, then return to pan. Add sour cream and mash until slightly crushed.
Step 4 of 4
Slice sausages and return to frying pan along with half of the gravy. Place vol au vents on plates. Fill with half of the sausage mixture. Top with mushy peas. Sprinkle with parsley. Season with freshly cracked black pepper. Serve with beans and remaining sausage mixture.
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