Ingredients for Sausage Croustade
- Pork Sausage
- 1 cup thinly sliced leeks
- Dried Thyme
- Frozen Puff Pastry
- 1 large egg
- 1 tablespoon milk
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How to Make Sausage Croustade
- Heat a medium skillet over medium-high heat. Add 1 pound of Italian sausage (removed from casings) and cook, breaking it up with a wooden spoon, until the meat starts to brown and render its fat (about 5-7 minutes).
- Add 1 cup of thinly sliced leeks and 1 teaspoon of fresh thyme leaves to the sausage. Reduce heat to medium.
- Cook, covered, until the leeks are golden and tender, about 15-20 minutes. Season with salt and pepper to taste.
- Preheat your oven to 400°F (200°C).
- Unfold one sheet (14.1 oz) of ready-made puff pastry on an ungreased baking sheet.
- Spread half of the sausage mixture lengthwise down the center of the pastry, leaving a 2-inch border along the long edge.
- In a small bowl, whisk together 1 large egg and 1 tablespoon of milk. Brush the 2-inch border of the pastry with the egg wash.
- Carefully fold the pastry over the filling, pressing down firmly to seal the edges. Trim any excess pastry with a sharp knife.
- Brush the top of the pastry with the remaining egg wash. Using a sharp knife, cut several slits (about 1/2 inch apart) parallel to the short edges of the pastry to allow steam to escape.
- Repeat steps 6-9 with the second sheet of puff pastry and the remaining sausage mixture.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Let cool slightly before slicing into 1-inch thick pieces and serving hot.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
8g
Fat
43g
Carbs
11g
