Have you ever used puff pastry? I haven’t and I’m left wondering how I can call myself a cook now. Not that puff pastry is something I made from scratch or anything. I simply pulled it out of the box and thawed it out. But why was I intimidated? It’s not like I have to puff it up by blowing into it or anything. These Chicken Sausage Puffs with Creamy Mustard Dipping Sauce were so, so simple. I’m now obsessed. I want to make everything with puff pastry. I may never eat regular bread again.

Frozen puff pastry is thawed until pliable and cut into squares before being cutely topped with a little button of chicken sausage. As the pastry cooks in the oven, it puffs up around the sausage and becomes light and buttery. What a perfect appetizer for the holidays or just as a tasty snack. Make this with pork sausage, turkey sausage or vegetarian sausage and I swear you won’t be disappointed.

The ingredients:

Preheat oven to 400°F. Place 1 pastry sheet on a lightly floured work surface; roll into 1 (8- x 12-inch) rectangle. Cut pastry into 24 (2-inch) squares.

Place 1 sausage slice in center of each square, pressing down. Repeat with remaining pastry sheet and sausage.

Arrange puffs on aluminum foil-lined baking sheets, and brush with egg. Bake 18 to 20 minutes or until pastry is puffed and golden.

Meanwhile, stir together mustard and sour cream in a small bowl.

Serve pastries warm, with dipping sauce.

Additions: None

Omissions: None

Substitutions:

• light sour cream

Overall Rating: Love It

Source: Coastal Living Magazine