THAI
SWEET CHILI TURKEY SAUSAGE FOR THE SUPER BOWL by CHEF DAN:
Makes
40 appetizers 20 serving 2 each
INGREDIENTS:
1-tablespoon
olive oil
1-(1.25
pounds) Jennie-O ground turkey breast (extra lean)
2
shallots, finely chopped
1/4-teaspoon
EACH crushed red pepper, and Lemon pepper
Handful
fresh cilantro, minced
1-(8
Oz) cream cheese room temperature
1/4-cup
Mae Ploy Sweet Chili Sauce, plus more for dipping
1-(17.3)
box Puff Pastry
1
egg beaten with 1 tablespoon water
3
tablespoon toasted sesame seeds
DIRECTIONS:
(PREHEAT OVEN TO 400 F)
1.
Cover
baking sheet with parchment paper.
2.
Add
oil in a skillet over medium-high and when sizzling.
3.
Add
sausage and shallots and sauté for about 4 minutes.
4.
Add
red pepper and lemon pepper and mix into the sausage mixture.
5.
Sauté
for about 2 manures; let cool and mix in cilantro, set aside.
6.
Add
cream cheese in a mixing bowl beat until smooth.
7.
Add
Sweet Chili Sauce to cream cheese and mix to incorporate.
8.
On
lightly floured work surface, roll out 1 sheet puff pastry to 15-X-12-inches,
9.
Cut
into 5 (3-inch) rows by 4 (3-inch) rows, which equals 20-3-inch squares. ;
refrigerate remaining puff pastry sheets until ready to use.
10.
Dab
corners of a square with beaten egg.
11.
Add
1 teaspoons cream cheese in the center of the square, top with 1 teaspoon of
turkey sausage.
12.
Bring
4 corners to middle, pinch together and twist to seal.
13.
Place
on baking sheet; repeat with 19 remaining squares.
14.
Brush
bundles with beaten egg and sprinkle with sesame seeds.
15.
Bake
for about 20 minutes, or until golden.
16.
Repeat
with reaming sheet of puff pastry.
17.
Serve
with a bowl of Sweet Chili Sauce.
ENJOY
DAN:
BON-APPETIITE!!
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