Emprimir
Correo Electrónico
Add a photo| Tags: |
Ingredientes
- Yields 3-4 dozen
- Ingredients
- 1 (17.5 oz.) package frozen puff pastry, thawed (2 sheets)
- 1 1/2 pound pork sausage
- 1 small onion, minced
- 1 egg, lightly beaten
- 1/4 cup Dijon mustard
- 2 teaspoons white pepper
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1/4 teaspoon nutmeg
- kosher salt and freshly ground pepper, to taste
- whole wheat puff pastry, optional
- mini muffin tins, optional
- Directions
Direcciones
- Preheat oven to 400º F.
- Place meat and minced onion in a large bowl and season with mustard, white pepper, sage, rosemary, nutmeg and salt (and/or black pepper).
- Use your hands to mix everything together and refrigerate for 1 hour. (Let meat come back to room temperature before baking.)
- Roll out thawed puff pastry on a flat, flour-dusted surface and roll each sheet out to an 11x10-inch rectangle.
- Use a pizza cutter or a sharp knife to divide pastry sheet into 3 equal strips, then pile a short mound of sausage mixture along the length of one of the pastry strips, making sure to leave a border on both sides of the sausage.
- Leave a 1/2-inch border and cut the puff pastry parallel to the sausage.
- Roll your puff pastry to cover sausage and cut pastry sausage tube into 1 1/2-inch pieces.
- Brush all sealing edges with beaten egg to seal them and transfer to a parchment-lined baking sheet.
- Repeat with remaining sausage puffs.
- Optional: use a small cookie cutter to cut out circles of dough and place them in a lightly sprayed mini muffin tin. Fill with sausage mixture and top with a second circle of dough. Press around edges to seal together.
- Place in oven and bake for 20-25 minutes, or until puffs are golden.
- Remove from oven and let cool 10 minutes before serving.
- Recip
