Ingredients Jump to Instructions ↓

  1. 12 Puff pastry patty shells

  2. 6 oz 170g Bulk sausage - cooked

  3. 1 cup 237ml Sour cream

  4. 6 oz 170g Shredded Swiss or Jack cheese

  5. 1 Egg - beaten

  6. 2 tablespoons 30ml Flour

  7. 2 tablespoons 30ml Dry white wine

  8. 3 Green onions - chopped

  9. 2/3 cup 1/2 teaspoon 2 1/2ml Garlic powder

  10. 1/4 teaspoon 1 1/3ml Dried basil Paprika - to taste Chopped fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bake patty shells according to package directions. Carefully remove pastry caps and set aside. Remove doughy centers and discard. Place shells on a baking sheet. Combine ham, sour cream, cheese, egg, wine, green onions, garlic powder and dried basil. Pack shells with filling. Sprinkle with paprika. Bake in a 325 degree oven for 30 to 40 minutes or until mixture is bubbling. Remove from oven and sprinkle with chopped parsley to garnish. Top with pastry cap if desired. This recipe yields 12 puffs. Do Ahead Tip: Bake patty shells and prepare filling a day ahead. Fill shells and bake just before serving. Variations: u Use Italian sausage or hot sausage. u Substitute 1/2 cup chopped ham for sausage. u Substitute 1/2 pound bacon cooked, drained and crumbled, for sausage. u Add 1/4 cup grated Parmesan cheese. u Add 1 teaspoon prepared French mustard. Description: "A wonderful company dish with several variations."


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