Bacon, pork sausage and leek tart

Serves 6

* Defrost the pastry for an hour before starting with the dish.

3 lean pork sausages, frozen 2 leeks (400g) 125g lean back bacon (½ packet) 5ml canola OR olive oil ½ tsp chicken stock powder Ground black pepper to taste A pinch of curry powder 2 large eggs 2 egg whites 200ml plain fat free yoghurt 100ml fat free milk 4 sheets filo pastry

Preheat the oven at 180°C.
Remove the skin of the frozen sausages and slice the sausages in rings. (It’s easier to slice the when frozen)
Wash the leeks and slice in thin rings. Keep aside.
Heat the oil in the pan.
Slice the bacon in blocks. Fry in the pan with oil until brown.
Add the leeks, stock powder and curry powder.
Lower the heat and fry lightly for 5 – 10 minutes until the leeks are soft and slightly brown. Add a bit of water if the leeks start burning to the pan
Mix the eggs, egg whites, yoghurt and milk thoroughly with a fork in a bowl. Keep aside.
Spray a 250mm pie dish lightly with cooking spray.
Place the pastry sheets onto each other to fill out the dish and let the corners of the pastry hang over the sides of the dish.
Arrange the sausage rings in a single layer on the pastry layer.
Add the leek mixture.
Pour the egg mixture on top.
Fold the sides of the pastry loosely over the sides of the dish and paint each layer with milk to ‘glue’ the layers to each other.
Bake for an hour until the pie is set and the pastry is golden brown.
Divide the pie in six wedges and serve.