Convert sausages into filling for pastry puffs. Make it a part of any tea time snack or party menu
Decorates any table
Preparation Time: 5 minutes
Cooking Time: 10 minutes 8 minutes for baking
Makes: servings depend on the size of pastry cuts
Ingredients Puff pastry sheets
Egg for brushing (optional)
Water to seal the pastry
All purpose flour for dusting baking tray
For the filling Chicken sausages, 2, minced
1 small onion, chopped
1/2 cup boiled peas or sweetcorn
Boiled carrot, diced (optional)
Oil 1 tsp
1 tsp chili powder
1 tsp ginger garlic paste
Salt to taste
A pinch turmeric powder
Keep all the ingredients ready and then Preheat the oven to 200 deg C
In a pan, heat oil and add the chopped onions.
Add the ginger garlic paste and fry well till raw aroma fades.
Add the veggies (adding veggies is optional)
Add the sausage mince. Saute well. Let the mixture dry up. Note that water is not added and quantity of oil is very little.
While the filling mixture is cooling, take the pastry sheets out of the freezer and lay on a flat surface. Let it thaw for just a minute.
Cut the desired shapes. Fill the pieces with the filling. Use some water to seal the edges. Use a fork to press down edges and seal it well.
Press edges with a fork
Dust a baking tray with flour and arrange the pastry. Leave space around each as they will expand as they bake.
You may brush the surface with some whisked egg for added golden colour.
Bake at 200 deg C for 6 to 8 minutes. Leave it on cooling rack for 10 min before serving.
I have baked in a microwave oven in the convection mode. Read the baking instructions on the pastry sheet box to suit your oven.