Great Food For You And Yours!
Sausage Pie
- 6 thick or 10 thin, fresh Italian sausages
- 1 box frozen puff pastry, thawed
- 8 eggs
Put the sausages in a large bowl and cover with boiling water. Leave until cool. When cool, carefully peel the skins from the sausages and slice. Use half the pastry to line a 10 inch pie dish or for individual baking dishes. Arrange the sausages evenly in the dish. Beat the eggs and season with salt and pepper, then gently pour over the sausages. Preheat the oven to 375 degrees F. Use the rest of the pastry to cover the pie, trim the access and seal the ends well. Cut two small slits in the middle. Cut out shapes and place on top, if desired. Brush with beaten egg. Bake for 45 minutes. Serve hot or cold. Serves 4.
Cocktail BonBons
- 12 small good- quality cocktail sausages
- 1 box frozen puff pastry, thawed
- 1 egg, lightly beaten
- Cotton or jute string
Preheat the oven to 350 degrees F. Line two baking sheets with waxed paper. Prick the sausages with a fork. Cut each pastry sheet into four squares. Brush each square with beaten egg. Place a sausage on each pastry square and roll it up. Gently press the edges together. Carefully pinch in the ends of the pastry. Tie the ends loosely with pieces of string. Place the pastries on the baking sheets. Brush lightly with the beaten egg. Bake for 15 minutes or until golden. Remind your party guests no to eat the sticks. Makes 12.
Tested in the THASC kitchen. Photo by THASC.
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