Description

With puff pastry appetizers on a budget – 4 ways there’s something for everyone. Easy to make, affordable and delicious.

Ingredients

Scale

1 sheet of store bought puff pastry, cold
4 Mild Italian sausage
Olive oil for cooking
1-2 tablespoons Dijon mustard
Fresh chopped parsley garnish, optional

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Instructions

REMINDER: Puff pastry works best when it’s cold so don’t take it out of the fridge until you have everything ready to roll, cut and assemble the puff.

Place four mild Italian sausage in a saute pan. Add a glug or two of olive oil and rub the sausage around to coat. Put the lid on and cook on low-to-medium heat for about 20-25 minutes, turning several times to brown on all sides.
Once the sausage are cooked through, place them on a couple of paper towels to blot them and remove any oil/grease. This is mostly so we don’t get the puff pastry greasy. Cut the sausage into 20 rounds (about 1/2” thick). I didn’t use the end pieces and ate them as a snack. J Let sausage cool to room temp before assembling the puffs. You can stick them in the freezer for a few minutes (just don’t forget them!!)
Unwrap one sheet of the store-bought puff pastry dough – carefully – it’s a little delicate. Unfold it gently and remove the paper. The creases are a little vulnerable so use a rolling pin to roll over the creases a little. Roll horizontally and vertically and make sure the dough is even when you’re done.
Using a pizza cutter or sharp knife, you’ll need to cut 20 squares of dough. That means you’ll need to make four cuts across the bottom. Do a pre-cut to make sure they are mostly even. Then make the four full cuts. Turn your cutting board clockwise, and make three cuts in the opposite direction. This will give you four squares across and five down for 20 squares. (MY VIDEO SHOWS THIS WELL) It doesn’t have to be perfect. It’s puff pastry and if they are uneven now, no one will know later.
Spray a mini-muffin tin with non-stick cooking spray, then place one square of dough in each muffin slot.
Add a dollop of mustard to each puff. Maybe about ¼ to ½ teaspoon each. I found it was easier to use a regular metal spoon for this.
Place one piece of sausage in each puff.
Cook in a preheated oven at 400 degrees for 15-20 minutes until puffs are golden brown.
Transfer to a serving plate or platter with a small ramekin of Dijon mustard. If you have fresh parsley on hand you can chop some for garnish which is optional.