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Appetizer
American
16 - 18 servings
30 minutes
35 minutes
2 sheets puff pastry
1 egg, slightly scrambled
Splash of water
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 Perfect Sweet Onion, diced small
3 cloves Melissa’s Peeled Garlic, minced
1/2 cup fresh button mushrooms, diced small
2 Melissa’s Pickled Jalapeño Peppers, minced
6 pieces Melissa’s “Julienned” Sun-dried Tomatoes, chopped
1/2 pound ground Italian sausage
1/2 pound ground beef
1/2 cup grated Parmesan cheese
2 teaspoons ground cumin
1 tablespoon Melissa’s Green Hatch Chile Powder
Kosher salt and freshly ground pepper, to taste
Preheat the oven to 350ºF.
Using a 4-inch ring cutter, cut the puff pastry into rounds and press the pastry into a cupcake pan. Whisk together the egg and water and brush the pastries.
Bake in the oven for about 20 minutes. Remove from the oven and set aside.
In a sauté pan, melt the butter and heat the olive oil.
Sauté the onion and the next 4 ingredients for 5 minutes and then add the sausage and beef. Sauté for an additional 5 minutes.
Drain the mixture and mix in the parmesan and the next 3 ingredients.
Fill the puff pastry cups and return to the oven. Bake for an additional 5 minutes. Serve hot.
