Ingredients
1 (450g) package puff pastry
1 cup (250 mL) your favourite fresh sausage meat
2 tbsp (30 mL) fresh sage and thyme, chopped
cranberry or red pepper jelly
1 egg, whisked in small bowl with 1 tbsp water, set aside for egg washing
1 shallot, finely chopped
1 tbsp (15 mL) olive oil
1/4 apple, peeled and finely chopped
2 tsp (10 mL) Dijon mustard
1/2 tsp (2.5 mL) salt
1/4 tsp (1 mL) pepper
Sesame seeds to garnish
Preparation
1. Using a biscuit cutter or something about 2-inch in diameter, cut both sheets of puff pastry into circles. You should get around 16 each sheet.
2. Using the wide end of a piping tip or something about ¾-inch round, put a hole in the middle of half of the circles. Use your pointer finger dipped in water to make a ring around each full circle to stick the rings on top. These are called vol au vents — the ring around will puff up while cooking to create a hole for the filling. Keep chilled while you make the filling.
3. Sauté shallot and olive oil over medium heat until soft and browned, add apple and sauté until it softens, then add herbs for 1-2 minutes until fragrant.
4. Combine sausage meat, sautéed shallots, apple, and herbs, Dijon, salt, and pepper.
5. Place about 1 1/2 tsp filling in the middle of each ring, top with a light brush of cranberry jelly, then brush the ring of pastry with egg wash.
6. Bake at 425F/218C for about 15 minutes until golden and sausage is cooked through. Sprinkle with sesame seeds and thyme for garnish. Makes 16.