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Honey Mustard Sausage Tartlets

Served either warm or cold, these tartlets are a tasty treat all year round, and throughout Christmas. Serve at your party or as a light bite on Christmas Day. Made using our Honey & Mustard Dressing.

Makes 12 mini tarts


1 packet ready rolled shortcrust pastry

2 tbsp Charlie & Ivy’s Cold Pressed Rapeseed Oil

350g pork sausage meat

2-3 tbsp Charlie & Ivy’s Honey & Mustard Dressing, plus a little extra for brushing

4 medium free range eggs, beaten

A few stems of fresh thyme, and a little more to garnish

A twist of salt and black pepper


Preheat the oven to 190C/170C Fan/375F and grease a non-stick tart oven tray.

Cut your pastry into rounds and line the tart tray with them. Pop a piece of baking paper in each pastry round and fill with ceramic baking beans, or alternatively uncooked rice or lentils. Pop into your preheated oven and bake for 8 mins, just long enough to allow the pastry to start to cook. Remove from the oven and set aside whilst you make your filling.

Drizzle your oil into a non-stick frying pan and over a medium heat, fry off your sausage meat. Once cooked set aside to cool.

Mix together your cooled sausage meat, eggs and 2-3 tbsp of the dressing. Add a good twist of salt and pepper and fresh thyme leaves. Spoon into your tart bases and bake in the oven for a further 8 mins. Remove and brush with a little more of the dressing and continue to cook for a further 2 mins.

Serve hot or cold, on a bed of leaves garnished with some fresh thyme.

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