Sausages in French pastry
I just love French pastry! Of course I don’t do it myself as it’s difficult and time consuming. Fortunately, since some time, it’s commonly available in stores, in fresh or frozen form. I usually choose the fresh form, as I can keep it in my fridge and use it anytime I want to, without the need to defrost it.
Sausage in French pastry is a popular snack. When I was buying it I always regret that there is sausage only inside and no other stuffing! I was thinking of many delicious things that I would pack there if only I had a chance and… ability for preparing such sophisticated looking food ;) Then I discovered this ready-to-use French pastry and I felt in love with it :)
Although it’s a bit time consuming to prepare this dish, it can make you discover something totally new and absolutely delicious, which will make your guests speechless! :)
To make this excellent dish you will need:
- 1 pack of ready French pastry
- 6 sausages
- 15 champignons – sliced
- 1 big onion – sliced
- 6 slices of hard cheese
- 6 slices of ham
- pinch of salt, pepper, vegeta
- 1/2 tsp. thyme or oregano
At first prepare the stuffing. Slice onion and add it on a heated frying pan with 1 tbsp. of oil. Peel champignons, dice them and add to onion. At first braise it under a lid and when you notice that there is a lot of water, uncover the pan and stew it until whole water is evaporated. Add pinch of salt, pepper, vegeta plus 1/2 tsp.of thyme or oregano. For me both of these herbs are great. Cool down the stuffing.
Unwind the pastry and cut it into 6 pieces of similar size. Take each piece separately in your hands and carefully try to spread it a bit. When it’s big enough, place 1 slice of cheese, ham, 2 tbsp. of prepared champignons stuff and sausage finally and try to roll it (or whatever – just make a pocket from that ;))
When all packs are prepared put them into an oven for about 40min and bake in 280F / 140C.
You’ll notice when it’s ready as the pastry become light brown and crispy looking.
Mmmm…. what a taste!!! Can’t believe I did it myself ;)