A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce
Ingredients
- 2 tsp olive oil
- 1 small onion, chopped
- 6 pork sausages
- 250g chestnut mushroom, halved
- 1 tbsp wholegrain mustard
- 4 tbsp low-fat crème fraîche
- small bunch parsley, chopped
- 85g ciabatta, torn into small chunks
Method
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Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.
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Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.
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Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.