Try these scrummy croisants
Ingredients
- 4 thick, plump sausages of your choice
- 2 tbsp olive oil
- 12 baby plum or cherry tomatoes
- Pinch dried chilli flakes
- 2 tbsp crème fraîche
- 4 fresh all-butter croissants
- 100g Emmental cheese, coarsely grated
- Fresh flatleaf parsley, torn, to garnish
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Split the skin on the sausages and squeeze out the meat. Discard the skins. Heat the oil in a frying pan and crumble in the sausage meat. Cook for 4-5 minutes, stirring occasionally until browned and slightly crisp in places. Cut the tomatoes in half and add to the pan. Cook for 3-4 minutes, stirring occasionally until the tomatoes are wilted. Add the chilli flakes and stir over the heat for 1 minute. Add the crème fraîche and cook for 1-2 minutes until thickened.
- 2. Make a split down the centre of each croissant. Stir 75g of the Emmental into the sausage mixture, then divide between the croissants. Put on a baking tray and sprinkle the remaining cheese over the top. Bake for 5 minutes until they are hot and the cheese has melted. Garnish with torn parsley. Serve hot or warm.
Nutritional info
Per serving: 749kcals, 53.1g fat (24.6g saturated), 28.6g protein, 42g carbs, 3.8g sugar, 3.1g salt
Wine Recommendation
A good English ale or cider would wash this down very well indeed.