John Myers
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Starter / Dinner: Savory Puff Pastry Tartlets with Chilli Sausage and Sheep Cheese
The perfect starter / dinner: savory puff pastry tartlets with chilli sausage and sheep cheese recipe with a picture and simple step-by-step instructions.
For the filling:
- 80 g Poultry sausage with garlic
- 1 small Onion
- 1 tsp Vegetable oil
- 1 tsp Red chilli flakes
- 0,5 Red peppers
- 1 Spring onion
- 2 Pepperoni mild glass drained
For the cast:
- 2 Eggs
- 2 tbsp Sour cream
- 2,5 tbsp Cremefine for cooking
- 2 tbsp Mediterranean cream cheese, here with tomatoes and herbs
- 2 tbsp 8-Kräuter-Mischung tiefgefroren
- 60 g Sheep cheese mashed
- Salt, colored pepper from the mill
- 1 tsp Hot pink paprika powder
- 0,25 tsp Cayenne pepper
Aside from that:
- 6-Er Muffin-Blech
- Some fat for the shape
- Some flour for the mold
- Let the puff pastry defrost at room temperature. Peel off the onion for the filling. Dice the onion and sausage. Heat the oil in a pan and fry both in it for about 5 minutes. Season with the chilli flakes and allow to cool.
- Preheat the oven to 200 degrees (top and bottom heat). Clean and wash the peppers and spring onions. Cut the paprika into cubes, spring onions and chili peppers in thin rings. Mix with the onion and sausage mixture and set aside.
- Grease the muffin tray and sprinkle with flour, knock off the excess flour. Press the puff pastry slices into the hollows so that the edge overlaps. Spread the filling evenly in the puff pastry.
- For the topping, whisk together the eggs, sour cream, Cremefine, cream cheese, herbs and sheep’s cheese. Season well with the spices (be careful with the salt, the sheep’s cheese brings a lot of flavor). Pour the icing into the muffin tins until the filling is evenly covered. Bake in the oven for about 40 minutes until the puff pastry is golden brown. Let cool a little, then serve, tastes good as a small dinner or as a starter. Have fun baking!
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