SPICY SAUSAGE AND POTATO PUFFS

Ingredients Weight Measure
Baking potatoes, peeled 1 lb.
Italian sausage 1-1/4 lb.
White onions, small diced 1 cup
Garlic, chopped 1 tsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Salt to taste
Puff pastry dough sheets 10 oz. 4 ea.

Method

  1. Boil and mash potatoes.
  2. Remove sausage from casing and cook in saucepan with onions and garlic until thoroughly cooked.
  3. Combine potatoes, sausage mixture and Original TABASCO®; Pepper Sauce and mix thoroughly. Season with salt.
  4. Cut 2 pastry sheets into 2-1/2" squares. Place 1 Tbsp. sausage potato mixture in the middle of each square. Wash edges with water or eggwash.
  5. Cut remaining sheets in squares and place on top of filled squares as if you were making ravioli. Crimp edges with a fork and bake in 400°F oven until thoroughly browned. Serve.

Yield: 50-60 puffs