The holiday parties and gatherings have started; 3 parties this week alone! Of course that's good news for me because it means I'm engaged in something hopeful. Making something in the kitchen allows me to hold on tighter. The stirring, the baking, and the tasting calm me like a tide washing over me, helping my soul to sing with ease. Of course sausage, cheese and apple are in my main food groups and also sooth!
To one of my parties this week I am bringing these bite sized yummies. It's a recipe I found online, but made a couple of changes to suit my palate.
SAUSAGE-APPLE-CHEDDAR PUFF PASTRY BITES
INGREDIENTS:
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets, 1 sheet thawed
- 1/2 pound bulk sausage - I generally use bulk sausage from the health food store
- 3/4 cup shredded cheddar cheese
- 3/4 cup tiny diced apple
- egg white wash
DIRECTIONS:
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 1/2 pound bulk sausage
- Heat the oven to 400°F.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x9-inch rectangle. Cut lengthwise into 3(3-inch) strips.
- Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. This was a bit tricky because of the apple so I floured my hands and did more stretching than rolling.
- Place one piece sausage on the long edge of each pastry rectangle. Do an egg wash down one side. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.
- Egg wash the rolls.
- Cut each roll into 10 or 12 1 inch slices. Place the slices, cut-side down, onto a baking sheet covered with parchment paper.
- Bake for 20+ minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the oven and let cool for 10 minutes.
Tip: To make ahead, place the unbaked slices onto a baking sheet. Cover and freeze until firm. Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Thaw the frozen slices on a baking sheet and bake at 400°F. for 20+ minutes or until the pastry is golden brown and the sausage is cooked through.
HONEY-MUSTARD DIP
Mix equal amounts of Dijon mustard and honey. Stir. Use this as a dip for the bites.