It’s possible I’m addicted to contests now. I know, I went for years without entertaining the thought of participating in one, to signing up for 2 recipe contests and 3 just throw in your name ones in a 2 week period. Yikes! This might be serious.
In any case, I submitted this entry to Pepperidge Farms. I *literally* threw these ingredients together just so I would have something to submit. That aside, these turned out AWESOME! I wasn’t completely sure of the gorgonzola, I thought I might need something more pungent, but it worked beautifully. There’s something about the sweetness of the potato, combined with depth of the cheese and the meatiness of the sausage that just works.
2 sheets puff pastry
2 cups sweet potatoes, cooked and mashed
1/2 lb sage breakfast sausage
1/3 cup Gorgonzola cheese crumbles
Sea salt and black pepper to taste
1 egg yolk, beaten
1/4 cp heavy cream
Preheat oven to 400 degrees. Remove pastry sheets from freezer or fridge and allow to thaw.
Cook the breakfast sausage as directed, making sure it is a fine crumble. Allow it to cool. In the same pan, add the mashed sweet potatoes and cheese, taste your seasonings and adjust as necessary. Now add the yolk and stir it into the mash. Set aside.
I used a 2-inch biscuit cutter, but a smaller one will yield more of these puffs. Lay out the pastry sheets and cut out using the cutter. Moisten the edges of each circle with a bit of water, then drop about 1 tablespoon of filling onto the center of half of the circles.
Now top the filled circles with one of the other halves. Press the edges together and flutter them out or crimp them with a fork.
Place them on a cookie sheet lined with parchment paper. Keep them about an inch apart. Now brush the tops with the heavy cream. Using a fork or paring knife, pierce the tops of each puff, this will allow the steam to come out and will keep the puffs intact, otherwise they will burst. Bake for 20 minutes or until golden brown. Allow to cool for a few minutes before serving. Enjoy!
Note: If you don’t have a cutter, simply use a knife and follow the folds on the sheets. You will end up with 9 squares per sheet.