Him: Baby, have you made them before?
Me: Uh..no but this is the perfect time! They are easy, quick, they will love them!
Him: Well, maybe you should make them first before taking them there?
Me: -defeated- fine....
And so I showed up empty handed which was not what I planned on!
So today after he went to work I set down to make them. I looked up a few recipes because I like to get a feel for what I am going for and found lots of helpful tips. This one over at Kabobs was great, simple, and easy too! In the end, I took some from here and there and added in some of my own.
This is the first time I have worked with puffed pastry and for some reason sausage and mustard begs for cheese in my book, so I added in some of that too! Also, I skipped the Andouille Sausage and -gasp- went for some Bob Evan's Sage Sausage. Call me ghetto if you must, but it works for my family! So then I figured I probably can't call it Andouille Sausage anymore....so how's about we go with Sausage Puffs! (I was going to go with Ghetto Puffs, but that sounded like a cereal)
End!
They turned out surprisingly filling actually. Flaky goodness on the outside and yummy warm spicy on the inside!
So let's take it from the top, shall we?
Ingredients
1 box of puffed pastry (dethawed)
1 lb of sausage (of your choice!)
Djon Mustard
Shredded Swiss Cheese
1 egg
1/4 cup of water
First, lets cut up the pastry into 24 squares. It was a little hard for me, I am shape impaired so some of them were like rectangles!
Then I rolled the sausage into 24 little balls. Melon ball size is good...no fear, the pastry stretches and will fit them!
I squeezed a bit of mustard on each of the squares!
Then I put one of the balls and some cheese on each one. Normally I am more liberal with cheese, but I was worried it wouldn't fit. No worries, cheese it up!!!
Mix the egg and water together and use it on the edges of the pastry. Wrap the pastry corners upwards to join in the center.
Like that! Then turn them seam side down onto a greased cookie sheet about two inches apart and bake for 30 minutes on 350 degrees.
I was worried they'd be a bit greasy but nope, they were flaky goodness and worked out great. I will definitely be taking these to the next little get together!!! LOOK OUT CAROLYN'S CHRISTMAS PARTY WOOOHOOO!!!
2 comments:
Maria these look amazing, there is actually a very similar type of pastry we commonly find at chinese bakeries or during new years. My dad would make this over the holidays all the time, the only difference is that they sear the bottoms in a pan of oil-- because i hear that makes them healthier...O_O hee hee thanks for sharing!
Oh yes, lob them all in oil for health reasons! I am using that on my husband next time he says something about me frying foods -grins-
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