Recipe by JackieOhNo!
From Good Food Magazine, March 1986. With only a few ingredients, this makes a nice appetizer or first course.
Top Review by Dib's
I love recipes like this! I did half the recipe and the only addition I made was to add 2 eggs that I had scrambled and cooked "very loose". I poured that over the sausage mixture. My husband said "you can make this anytime" which is high praise since he's such a 3 year old when it comes to something new! A new "breakfast for dinner" favorite! Made for CQ 2015.
- 226.79 g pork sausage, crumbled
- 4 medium leeks, rinsed, coarsely chopped, white parts only
- 1.23 ml dried thyme, crumbled
- 489.02 g package frozen puff pastry, thawed 20 minutes
- 1 large egg
- 14.79 ml milk
Directions See How It's Made
- Saute sausage in medium skillet over medium-high heat until meat starts to render fat, about 5 minutes. Break up sausage with back of wooden spoon. Stir in leeks and thyme and reduce heat to medium. Cook covered until leeks are golden and soft, about 15 minutes.
- Heat oven to 400 degrees.
- Unfold 1 pastry sheet on ungreased baking sheet. Spread half the sausage mixture lengthwise over half of pastry, leaving 2-inch border at long edge. Beat egg and milk lightly together and brush over 2-inch border with fingertips. Trim border with sharp knife. Brush top with egg wash. Cut slits in top 1/2 inch apart and parallel to short edges.
- Repeat step 3 with second sheet pastry and remaining sausage mixture.
- Bake until lightly browned and puffed, about 20 minutes. Cut into 1-inch slices and serve hot.