Sausage Puffs

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Ingredients:

1/2 recipe puff pastry, cold

1/2 lb. hot Italian sausage

2 tablespoons olive oil

1/2 large onion, thinly sliced

1 ounces soft sun-dried tomatoes

2 ounces provolone, grated

2 ounces fontina, grated

1/4 cup parsley, coursely chopped

3 tablespoons grated parmesan

Preparation:

Place 1 tablespoon olive oil in skillet.  Remove casings from sausage and crumble into pan and cook, stirring until browned.  Transfer to a bowl to cool.  Add remaining tablespoon olive oil to skillet and sauté onion and tomatoes until onions are tender.  Stir into sausage and cool.  Fold cheeses and parsley into sausage, taste and adjust for salt.

Roll puff pastry out to a 18 inch by 18 inch square.  Cut into 3 inch squares.  Place a square into each hole of mini cup cake pans (36 total).  Place tablespoon of filling into each pastry shell, sprinkle with parmesan and bake at 425 degrees for 15 - 20 minutes.

Sausage puffs can be frozen and reheated in an oven directly from the freezer.

History:

Basic recipe comes from Chef Tech Cooking School in Long Beach.  I varied the recipe from 5 inch square sausage pockets to the appetizer size.