Almond Sausage Cheese Tarts Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened (For the Pastry:) | |
| Cream cheese | 1 (For the Pastry:) | |
| Chives | 1 Tablespoon, chopped (For the Pastry:) | |
| Salt | 1 Teaspoon (For the Pastry:) | |
| All-purpose flour - 3 cups, sifted | ||
| Medium-spiced pork sausage - 1 1/2 pounds | ||
| Blanched almonds | 1/3 Cup (16 tbs), finely chopped (For the Almond Sausage Filling:) | |
| Green onion | 1/2 Cup (16 tbs), sliced (For the Almond Sausage Filling:) | |
| Salt | 1 To taste (For the Almond Sausage Filling:) | |
| Pepper | To Taste (For the Almond Sausage Filling:) | |
| Garlic powder - to taste | ||
| Hot mustard | 2 Tablespoon (For the Almond Sausage Filling:) | |
| Egg | 1 (For the Almond Sausage Filling:) | |
Directions
GETTING READY
1. In a large mixing bowl, combine the softened butter and cheese.
2. Beat with a wooden spoon until smooth and creamy.
3. Stir in chives and salt.
4. Add flour, a little at a time, working the mixture into a dough using a fork or pastry binder to mix.
5. Divide the dough into two equal portions, wrap each in plastic wrap and refrigerate for 1 hour.
6. Preheat the oven to 375 degree F before baking.
MAKING
7. On a floured work surface, roll our prepared dough into 1/4 inch thick sheet and cut out into circles large enough to line 4-inch tart molds.
8. Trim excess pasty and neaten the edges.
9. Prick tart shells with fork and arrange on a baking sheet.
10. Bake in preheated oven for 10 minutes until golden.
11. Remove and let cool.
12. In the meantime, heat a large skillet
13. Crumble in sausage meat and sauté until browned.
14. Stir in the onions, almonds and seasonings and sauté a few minutes more until cooked.
15. Take pan off the heat and let mixture cool slightly.
16. Blend in egg and mustard into the meat mixture.
17. Spoon the sausage mixture into the baked tart shells.
18. Return to the oven and bake for 10 minutes until egg is set.
SERVING
19. Serve the tarts warm as an appetizer.
1. In a large mixing bowl, combine the softened butter and cheese.
2. Beat with a wooden spoon until smooth and creamy.
3. Stir in chives and salt.
4. Add flour, a little at a time, working the mixture into a dough using a fork or pastry binder to mix.
5. Divide the dough into two equal portions, wrap each in plastic wrap and refrigerate for 1 hour.
6. Preheat the oven to 375 degree F before baking.
MAKING
7. On a floured work surface, roll our prepared dough into 1/4 inch thick sheet and cut out into circles large enough to line 4-inch tart molds.
8. Trim excess pasty and neaten the edges.
9. Prick tart shells with fork and arrange on a baking sheet.
10. Bake in preheated oven for 10 minutes until golden.
11. Remove and let cool.
12. In the meantime, heat a large skillet
13. Crumble in sausage meat and sauté until browned.
14. Stir in the onions, almonds and seasonings and sauté a few minutes more until cooked.
15. Take pan off the heat and let mixture cool slightly.
16. Blend in egg and mustard into the meat mixture.
17. Spoon the sausage mixture into the baked tart shells.
18. Return to the oven and bake for 10 minutes until egg is set.
SERVING
19. Serve the tarts warm as an appetizer.
Chef
