September 22, 2007
Some things are always dependable; the sun will rise, the moon will set, I’ll be late, (but with good intentions) koalas will be cute and these puffy appetizers will be tasty. Call them Cheese and Sausage Medallions, Puffs or Scrolls, the name doesn’t matter. They’re easy to make and always help to quash some pre-dinner hunger pangs. And as much as I don’t like to make the same thing twice, this appetizer is one that I’ve returned to again and again. I pretty much stick to the same filling too, despite the fact that you could vary it infinitely. I combine chorizo sausage, old cheddar, smoked paprika and an egg to make the filling and then I roll out some store bought puff pastry- Gasp! Yes, store bought puff pastry. I’ve made the stuff before and that was enough for me to realize that although I’m capable of making it, it’s much easier to buy. I then spread the filling all over before rolling up the puff pastry like a jelly roll. You could slice it into rounds right then, but I like to stick it in the freezer for about 20 minutes to firm up a bit first. While your roll is chilling, preheat the oven to 400F, then simply remove the roll from the freezer, slice it, place it on a baking sheet and pop it into the oven for about 15-18 minutes or until golden. If you want to be fancy you can brush the rounds with an egg wash before their trip to the oven. Call them what you want, these sausage and cheese puffs are always dependable.