Recipe: Brussels sprouts savory pie with sage
The 20 appetizers lunch
May 19, 2010
 The savory pies are perfect for the appetizers lunch, because they can be ovencooked and easily kept warm.
This is the 14th recipe from the 20 appetizers lunch.
You can assemble the pie, set aside and oven-bake it just before serving.
Brussels sprouts savory pie with sage
Ingredients
120g sausage
10 Brussels sprouts
1 egg
50g ricotta
3-4 sage leaves
Directions
Cut the sausage into small pieces and the Brussels sprouts into quarters.
Stir-fry with a little oil for about ten minutes, then add the beaten egg with the ricotta and chopped sage.
Pour into a small round baking pan and bake in preheated 180° C (356 F) oven 15 minutes.
 One year ago:
Coriander pakora
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