Shelly's Recipe

SPINACH AND SAUSAGE PUFFS

Category: Hot

1/4 cup butter
3 shallots, minced
1 (10 oz) box frozen chopped spinach
1 (17.3 oz) pkg frozen puffed pastry, thawed according to pkg directions
2 tbsp Dijon mustard
8 cooked Italian sausages
1 egg yolk
1 tbsp water

In a medium frying pan, melt butter and saute shallots. Add spinach and continue to cook until spinach is hot; season with salt and pepper. Open both puffed pastry dough sheets and unfold, smooth fold lines with fingers or a rolling pin. Cut each pastry square into 4 equal pieces.

Spread each square with some mustard. Divide spinach mixture among the 8 squares and top with Italian sausage. In a small cup, whisk together the egg yolk and water. Brush the dough edges with the egg mixture. Carefully roll pastry around sausage, pinching seam together to seal. Place seam down on greased cookie sheet. Bake at 400 for 20 minutes or until pastry is puffed and golden brown. Let cool for 5 minutes before cutting into 1 inch slices. Makes 48 appetizers.