Sausage and Potato Galettes
Gluten-free puff pastry, sausage and potato mini galettes
Servings: 3
Ingredients
- 1 pkg Sweet Loren's gluten free puff pastry
- 1/4 lb italian sausage
- 1 leek, sliced thinly
- 2 medium potatoes, par boiled
- 3 tbsp butter, divided
- milk, a small amount
Instructions
- Preheat the oven to 425, as directed on the package of puff pastry
- Lay out the puff pastry, and cut 6 equal rectangles. Lightly grease a muffin tin. Set both aside.
- Cook the italian sausage until done. Set aside.
- In the same pan, cook the leek slices with 1 tbsp butter until transluscent.
- While the sausage and leeks are cooking, cut the potatoes into 1/4 inch cubes.
- Line 6 muffin cups with the puff pastry. Press it gently down into the cup.
- Layer in each cup: sausage, leeks, and potatoes. You should be able to do 2 thin layers in each cup. They will be heaping full.
- Divide the remaining butter into thirds and put a piece on top of each muffin cup.
- Fold the puff pastry over the top. You can gently pull and press the pastry so that it will completely cover the sides. Do leave a hole in the top for steam to escape!
- Brush each mini galette with milk. Bake at 425 for 15-20 minutes, until the pastry is golden brown.