Sufra Dayma: Spicy Sausage and Egg Tarts Ingredients: 1 cup wholemeal plain flour 3/4 cup plain flour 125 gms butter (chopped) 2-3 tbsp chilled water 1 onion (chopped) 100 gms spicy sausage (chopped in 1 cm length) 80 gms fresh spinach leaves 1/4 cup thickened cream 4 eggs 1 egg yolk (whisked) 1tbsp olive oil Salt + pepper Method: Place flours and butter in a food processor. Process until mixture resembles fine crumbs. Add water gradually and process only until pastry comes together. Turn pastry onto a lightly floured surface. Knead only for one minute. Wrap in cling-film and refrigerate for 30 minutes. Preheat oven to 190 degrees. Heat oil in a frying pan over medium heat. Add onion and sausage. Cook, stirring until onion is tender. Add spinach. Cook until just wilted. Remove from heat. Stir in cream. Taste for salt and pepper. Divide pastry into 4 equal portions. Roll out each portion to an 18 cm circle. Place pastry circles on non-stick baking tray. Spoon sausage mixture into the centre of each, leaving a 2 cm border. Fold up pastry edges, pinching pastry by thumb and forefinger once every 2 cms all around, leaving half the sausage mixture exposed from the middle. Crack one egg into each tart inside exposed area. Combine egg yolk and 1 tablespoonful cold water. Brush pastry with egg mixture. Bake for 20 minutes. Season with pepper and serve.
