All the delicious flavours of Oktoberfest wrapped up in a flaky pastry. Serve as an entrée for dad.
|1||Jalapeno Chicken Sausages, sliced into rounds|
|4 tbsp||(60 mL) of Mustard|
|1 Pkg||(300 g) of cooked Sausage of your choice, cut into ½ inch (1 cm) slice|
|1 cup||(250 mL) Sauerkraut, drained|
|1 cup||(250 mL) Grated Gruyere cheese|
|2 tbsp||(30 mL) Water|
PREHEAT oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
DIVIDE puff pastry into 2 halves. On a lightly floured surface roll each half into a 10 X 14 inch (25 X 35 cm) rectangle. Place each pastry on a parchment lined baking tray.
SPREAD mustard over pastry leaving a 1 inch (2.5 cm) border. Place sausage slices over mustard on one half of the longer side of each pastry. Sprinkle with sauerkraut and cheese. Beat together egg and water in a small bowl. Brush edges of each pastry with egg wash and fold pastry over to form a 5 X 14 inch (12 X 35 cm) rectangular. Lightly press edges to seal. Brush filled pastry with egg wash.
BAKE in preheated oven for 15-20 minutes or until golden brown. Slice into portions and serve immediately.
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