Wine Pairing: enjoy with a Sauvignon Blanc or Gewurztraminer.
4 Italian chicken sausages (this will be good with whatever savory sausage you like)
3 leeks (white part only) cleaned and diced
1 large shallot diced
1 garlic clove minced
1 tbsp butter
pinch of salt
dash of pepper
1 puff pastry (thawed in refrigerator)
2 tbsp of dijon mustard
1 cup asiago cheese
1 egg for egg wash or use a little cream
Pre-heat oven to 350 degrees. In a saute pan over medium heat, add butter, leeks, shallots, garlic, salt and pepper. Saute until soft, about 3 minutes. Take off heat and set aside to cool slightly. In the meantime, roll out your puff pastry on a lightly floured work surface. You want to roll it out enough so that when you quarter the pastry, you have four 5 inch squares. Spread each square with a thin layer of dijon mustard. On top of mustard, add your leek and shallot mixture on one side of pastry. Place your sausage on top of leek and shallot mixture and sprinkle your asiago cheese on top. Close pastry by taking one half and folding it over your filling. Crimp all 3 sides with a fork. Place them on a baking sheet with a silpat liner or sprayed with cooking spray. Brush all with a thin layer of egg wash or cream.
Place in oven and bake for about 25 to 30 minutes until pastry is lightly browned.
Take out and enjoy with a simple salad of mixed greens.