Puff pastry with cheese and sausage
Votes: 15
Time: 2 hours.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The simplest version of delicious homemade puff pastry. If you have a sheet of puff pastry in the freezer, you can bake a quick puff pastry anytime for tea or as a snack with stronger drinks. For the filling, you'll only need mustard, pre-fried sausage, and fresh curds. You can also use mozzarella instead, which melts well. Spread the filling on one half of a mustard-greased sheet of puff pastry, cover with the other half, seal, and place in the oven. In half an hour, the delicious golden puff pastry is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 120 g sausage, sliced
- 1 sheet frozen puff pastry (half a 0.5 kg package), thawed
- 2 tsp hot mustard + extra for serving
- 170 g of curdled cheese (or semi-skimmed mozzarella, cut into pieces)
- 1 large egg, lightly beaten
- Flaked salt
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Recipes with similar ingredients: puff pastry, mozzarella cheese, mustard, sausage
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a rimmed baking sheet with parchment paper.
- In a medium nonstick skillet over medium-high heat, cook the sausage, stirring, until browned, 4 to 6 minutes; then set aside to cool.
- Place the puff pastry on the prepared baking sheet; spread mustard on top, leaving a 2.5 cm border. Place the sausage on one half of the pastry and sprinkle with the cheese curds. Fold the other half of the pastry over the filling and crimp the edges with a fork to seal. Freeze for about 45 minutes.
- Brush the dough with beaten egg and sprinkle with flaky salt. Make 4 slits in the surface of the dough to allow steam to escape. Bake until the dough is puffed and golden brown, about 30 minutes. Cool for 20 minutes, then transfer to a cutting board and slice. Serve warm or at room temperature with mustard.
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