SAUSAGE CROUSTADE
From Good Food Magazine, March 1986. With only a few ingredients, this makes a nice appetizer or first course.
Provided by JackieOhNo
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Saute sausage in medium skillet over medium-high heat until meat starts to render fat, about 5 minutes. Break up sausage with back of wooden spoon. Stir in leeks and thyme and reduce heat to medium. Cook covered until leeks are golden and soft, about 15 minutes.
- Heat oven to 400 degrees.
- Unfold 1 pastry sheet on ungreased baking sheet. Spread half the sausage mixture lengthwise over half of pastry, leaving 2-inch border at long edge. Beat egg and milk lightly together and brush over 2-inch border with fingertips. Trim border with sharp knife. Brush top with egg wash. Cut slits in top 1/2 inch apart and parallel to short edges.
- Repeat step 3 with second sheet pastry and remaining sausage mixture.
- Bake until lightly browned and puffed, about 20 minutes. Cut into 1-inch slices and serve hot.
Nutrition Facts : Calories 461, Fat 31.6, SaturatedFat 8.7, Cholesterol 43.9, Sodium 351.5, Carbohydrate 34.1, Fiber 1.7, Sugar 2.2, Protein 10.3
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