Brunch Puffs
By: Anonymous
Published: Thursday, February 11, 2010 - 7:07am

Ingredients




12 puff pastry patty shells
6 ounces bulk sausage cooked
1 cup sour cream
(or sour half-and-half)
6 ounces shredded Swiss or Jack cheese
1 egg beaten
2 tablespoons flour
2 tablespoons dry white wine
3 green onions chopped
(about 2/3 cup)
teaspoon garlic powder
teaspoon dried basil
Paprika to taste
Chopped fresh parsley for garnish

Preparation

1 Bake patty shells according to package directions. Carefully remove pastry caps and set aside. Remove doughy centers and discard. Place shells on a baking sheet. 2 Combine ham, sour cream, cheese, egg, wine, green onions, garlic powder and dried basil. Pack shells with filling. Sprinkle with paprika. 3 Bake in a 325 degree oven for 30 to 40 minutes or until mixture is bubbling. Remove from oven and sprinkle with chopped parsley to garnish. Top with pastry cap if desired. 4 This recipe yields 12 puffs. 5 Do Ahead Tip: Bake patty shells and prepare filling a day ahead. Fill shells and bake just before serving. 6 Variations: o Use Italian sausage or hot sausage. o Substitute 1/2 cup chopped ham for sausage. o Substitute 1/2 pound bacon cooked, drained and crumbled, for sausage. o Add 1/4 cup grated Parmesan cheese. o Add 1 teaspoon prepared French mustard. 7 Description: "A wonderful company dish with several variations." Yield: 12 puffs