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Stuffed Pitta Pockets |
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| Serves 4 |
Prep 10 mins |
Cooking 20mins |
Easy |
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My rating |
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Ingredients |
454g Lincolnshire sauasages or 4 thin steaks
225g baby spinach
ground nutmeg
4 tbsp crème fraîche
175g mushrooms, sliced
1 tbsp veg oil
4 pitta breads
serve with thick slices of tomato
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Cook the Lincolnshire sausages
or steaks until cooked through. Wilt the baby spinach and
season with salt, pepper & nutmeg and stir in 4 tbsp of
crème fraîche.
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Fry the sliced mushrooms in 1
tbsp vegetable oil until golden and warm the pitta breads.
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Slice the sausages or steaks
and evenly fill the pitta with all the ingredients. Serve
with mustard if liked.
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For vegetarians replace the
meat with 2 thinly sliced fried onions or thick slices of
fried tomato.
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DAILY
DINNERS 
