Leslie Bell's Sausage Tarts

Leslie Bell’s Sausage Tarts

Published on November 3, 2014 | In By
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Dottie’s wonderful friend, classy lady and excellent probate paralegal also makes good sausage apps.

Ingredients

  • 1 package Pillsbury Golden Layers flaky pastry, 12 oz. (Grands are too big & thick)
  • 1/2 lb. hot Italian sausage, bought loose or removed from casing
  • 2 eggs, lightly beaten
  • 1 cup cottage cheese, small curd
  • 1 Tablespoon chives
  • 1 dash pepper
  • 1 dash garlic salt
  • 1/2 cup Parmesan cheese, grated

Nutrition Info

Instructions

  1. Grease small muffin tins with butter or Crisco.
  2. Separate flakey pastry into layers and line tin cups with individual layers. Make 36 cups. This is the key step because dough needs to come to top of cup to support enough filling, but not be too thick so that you have the proper dough-to-filling ratio.
  3. Put sausage in each cup.
  4. Mix eggs, cottage cheese, chives, pepper and garlic salt. Stir in Parmesan cheese.
  5. Spoon filling over sausage.
  6. Bake at 375 degrees for 20 minutes.
  7. Can be made ahead, baked and frozen for up to 2 months. Heat in oven or microwave to serve.

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