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Easy savoury tart

Recipe from: 5/1/1992 12:00:00 AM
Ingredients 13
Servings 0


  • 5
    thick slices white bread, cubed
  • 1
  • 60
  • 550
    Russian sausages
  • 4
    eggs, hard-boiled
  • 2
    large onions
  • 50
  • 10
    dry mustard (or more to taste)
  • 7
    Fondor (or more to taste)
  • 5
    freshly ground black pepper
  • 500
    Cheddar cheese, grated
  • 8
    eggs, beaten
  • 60
    parsley, coarsely chopped


Bring milk, bread and margarine to the boil. Boil for 3 minutes. Allow to cool. Place Russian sausages into boiling water to draw out sharp flavour. Remove from water and pat dry. Slice thinly. Add to bread mixture. Quarter and slice onions. (Do not chop finely or too much onion bulk will be lost when frying.) Fry onion lightly in oil. Add to bread mixture. Chop eggs and add to bread mixture. Add flavouring and half of the cheese. Stir in the beaten eggs. Mix lightly but well. Spoon mixture into greased aluminium foil containers of your choice. Sprinkle with parsley and remaining cheese and bake at 180 ºC. Baking times as follows: Cocktail patty pans: 5 to 8 minutes Large patty pans: 10 to 12 minutes 550 ml foil dish: 12 to 15 minutes 800 ml foil dish: 15 to 18 minutes The above quantity yields enough for the following containers: 1 x 800 ml container tart - a nourishing light meal for a family 1 x 600 ml container tart - an ideal meal for 2 or a single person 2 x 400 ml container tart - each make a meal for 1 or 2 people 2 x 150 ml container tart - a snack 6 large muffin-sized tartlets - a snack 12 cocktail patty pans - for parties

Read more on: bake  |  shallow-fry

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