Savory mini muffins with puff pastry

Ingredients for 4 servings:

• 1 roll of (to taste) dough from the refrigerated counter
• 100 g cream cheese (herbs, chili, etc.), to taste
• 1 tbsp, heaped crème fraîche
• 50 g sheep’s cheese, in 12 cubes
• 12 cherry tomatoes
• 2 small sausages, coarse, fresh, e.g. Franconian or Nuremberg sausages
• 1 garlic clove(s), finely chopped
• some oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

sometimes vegetarian, sometimes with meat/sausage filling, finger food for the buffet or just like that

Roll out the puff pastry and divide into 24 equal squares. For a 24-hole muffin tin, grease the holes with a little oil and place the dough pieces into each hole, pressing down lightly. For the filling, mix together the cream cheese, garlic, crème fraîche, and spices, and season the cheese mixture to taste. Place a dollop of cheese mixture into each hole. Divide the sausages into 12 equal pieces. Place the pieces on the cheese mixture of 12 puff pastry muffins. Remove the green ends of the tomatoes and divide the tomatoes among the remaining 12 muffins. Bake the puff pastry muffins for approx. 12-15 minutes in a preheated oven at 200°C (convection oven). Please ensure that they do not overcook, as every oven is different. The pieces taste good hot or cold, and the toppings can be varied as desired. With stuffed olives, bacon cubes, mozzarella, blue cheese, pickled tomatoes or peppers…