Rustic puff pastry with sausages are delicious and easy to prepare finger foods .
They are excellent to accompany an aperitif or, in a larger version, to serve as an appetizers .
We used rectangular puff pastry, but round puff pastry is also fine, which is even easier to cut … just get a pizza wheel and divide it into 12 wedges.
In our version, the puff pastry rustics are prepared as if they were mini croissants; we chose to stuff them with smoked cheese and sausage, then we brushed them with egg and parmesan and finally sprinkled with a mix of seeds.
You can also vary the type of cheese, opting for a fontina or a sweet provola .
Then get the recipe and unroll the puff pastry!
How to prepare the Rustic puff pastry with sausages:
Unroll the puff pastry rectangle on the work surface, cut it first in half and then into 16 triangles.
We cut each sausage into three pieces and then the slices of cheese into four parts.
Place a piece of cheese and sausage on each triangle.
We roll up the mini croissant starting from the base up to the tip.
It is important to place the tip under the croissant, so that the pastry does not open during cooking.
As we prepare them, place them on the baking tray covered with parchment paper.
We beat the egg with a spoonful of Parmesan and brush each rustic with this mixture.
We dust the surface of the rustics with a mix of poppy and sesame seeds.
Bake at 180 degrees ventilated for about 15 minutes.
When they are golden brown let’s take them out of the oven and let them cool.
Paolone’s Advice:
If we like it, we can add a pinch of curry to the egg and parmesan mixture, it will give a light spicy note to our cottage.
