VEGGIE SAUSAGE POPOVERS

Veggie sausage popovers image

Lesley Waters' vegetarian toad in the hole is simple to make and can be frozen until needed

Provided by Lesley Waters

Categories Dinner, Main course, Supper

Time 40m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 6

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Ingredients

100g plain flour
2 eggs
300ml milk
2 tbsp olive oil
4 cooked vegetarian sausages , thickly sliced
1small red pepper , halved, deseeded and chopped

Steps:

Heat oven to 220C/fan 200C/gas 7. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter. Cover and chill for 30 mins.
Drizzle the olive oil into 8 wells of a muffin tin. Heat in the oven for 5 mins or until the oil is smoking hot. Season the batter to taste, then carefully pour onto the hot oil. Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden. Can be frozen at this stage for up to 1 month. To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot. Serve with beany gravy (recipe below).

Nutrition Facts : Calories 314 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.33 milligram of sodium