1 (12-ounce) package fully cooked chicken sausage links, sliced about 1/4 inch thick
1 large egg, lightly beaten
2 tablespoons country Dijon or coarse-grained mustard
1/2 cup sour cream
How to Make It
Preheat oven to 400°. Place 1 pastry sheet on a lightly floured work surface; roll into 1 (8- x 12-inch) rectangle. Cut pastry into 24 (2-inch) squares. Place 1 sausage slice in center of each square, pressing down. Repeat with remaining pastry sheet and sausage.
Arrange puffs on aluminum foil-lined baking sheets, and brush with egg. Bake 18 to 20 minutes or until pastry is puffed and golden.
Meanwhile, stir together mustard and sour cream in a small bowl. Serve pastries warm, with dipping sauce.
I've never worked with puff pastry before, but everything came out great. I used a chicken chipotle sausage with cheese, and the flavor was spot on. 18 min in the oven was plenty. They were best served warm, but were still pretty good after they got to room temp. I doctored up the dipping sauce with a little salt and 4 drops of tabasco, which worked better for my taste. They look pretty fancy for such a simple prep!