Irish Sausage Purses
CATEGORY: Appetizer- Hot
These were the hit of the party.  We were lucky that some were left, so we could “taste test”!!
PREP TIME: 45 minutes

1 lb package Irish sausage
1 medium tomato - finely diced
1 medium onion - finely diced
½ cup vinaigrette
1 package puff pastry
1 beaten egg



1 hour before assembly- mix tomato, onion and vinaigrette.

Thaw frozen puff pastry at room temperature for 20 to 30 minutes.  Preheat oven to 400 degrees.  Cut pastry into 4 inch squares. 

Fry sausages until cooked through.  Cut into 1 ½ inch pieces.  Place a sausage chunk with one teaspoon of tomato mixture in the middle of a 4 inch square of puff pastry.  Dip finger into warm water and wet the edges of the square. Gather corners up to form a “purse” and squeeze to close. Repeat with remaining sausage.  Brush with beaten egg. Bake at 400 degrees for 12 to 15 minutes until golden and heated through.  Serve with Irish whole grain mustard.