Recipe by DangerBun
The title may seem like an oxymoron, but these are truly elegant enough to serve as hors d'oeuvres. One of the best lessons I've learned in my years of entertaining is that people always enjoy the food of their childhood, even if they won't admit it. Disguise an old favorite in an "upscale" package, and watch it disappear.
Top Review by Meredith .F
Loved these....Howver, I love onions & gruyere so I had no doubt that I would! Even my BIL who doesn't like onions enjoyed these until we told him they had onions-our mistake:)! I couldn't find a savory in the spice section so I made my own, and really, probably most any spice you like would work fine! Also-I am a big fan of short cuts so next time I will probably just use refigerated puff pastry in place of the first 5 ingredients. Very easy & very tasty!!! Thanks DangerBun!
- 1 cup sifted flour
- 1⁄2 teaspoon salt
- 1⁄3 cup butter, plus
- 1 tablespoon butter
- 1⁄4 cup sour cream
- 1⁄2 cup gruyere, shredded (or other high-quality, nutty swiss)
- 1⁄2 cup sweet onion, minced
- 1⁄4 teaspoon dried savory (if fresh use 1/2 t)
- 30 cocktail franks (I use nitrate-free sausages from my butcher) or 30 regular sized sausages, PRECOOKED, and no more than 2-inch, long. (I use nitrate-free sausages from my butcher)
- 1 egg, beaten
Directions See How It's Made
- Combine first 4 ingredients in a bowl, mixing until the dough just holds together. Place on a floured board and knead lightly. Let rest.
- Mix together shredded cheese, minced onion, & savory. Let sit so flavors blend.
- Divide dough in half and roll out each half into a 7 1/2" x 12 1/2" rectangle. Cut out 2 1/2" squares.
- Place a teaspoon of the cheese, onion, & herb filling in the center of each square. Place the piece of sausage diagonally on top of the filling. Wet corners of pastry with the beaten egg and fold over the sausage to form the "blanket". The egg will help the pastry stick.
- At this point you may freeze these, tightly wrapped, for up to 2 months.
- If you do not freeze them, bake at 350F for 15-20 minutes, until pastry is golden brown and sausage is heated through.
- If frozen: Remove from freezer (do not thaw) and bake at 350F for 30 minutes, or until pastry is golden brown.
- Watch carefully to prevent burning -- all ovens are different.