Puff pastry bundle with sausage and artichokes. A simple bundle, to prepare in a few minutes. Easy cooking recipes, the ones we can prepare every day, for ourselves, to please guests by presenting something good. To be able to say: good, isn’t it? …and very simple to do! – A tasty bundle that you can present on the table in any season. A tasty filling that conquers everyone.
The artichokes can be blanched first, or if freshly picked as in my case, sliced thinly even without prior blanching. The flavor will remain more intense because some of the taste won’t disperse in the cooking water. You can use sausage with or without fennel seeds, chives, and mint for a touch of freshness.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz puff pastry
- 6 artichokes
- 10.6 oz sausage
- 2 bunches fresh herbs (chives and mint)
- 7 oz Piedmontese toma cheese
- to taste salt
- to taste olive oil
- Pans
- Baking Trays
- Parchment Paper
- Cutting Boards
- Knives
Steps
Actually, I skipped a photo. I prepare everything: I start cooking and then the phone starts ringing, the husband with his needs, the door, the kids, the stove, the groceries; there’s always something that distracts, I try to maintain a rhythm but sometimes a photo gets skipped. Forgive me.
As mentioned above, the previous step is missing. The pastry looks jagged because they are leftovers from previously made cannoli which I immediately reused. Too little to freeze, and then something has to be eaten!😜 Clean the artichokes and slice them thinly, if preferred you can blanch them in advance. Cut the sausage into pieces, chop the fresh herbs, and cut the cheese into pieces or slices. Brown the sausage in a little olive oil, add the artichokes and cook, adjusting with salt. Let it cool. If fresh, roll out your puff pastry and arrange the filling with the chopped herbs and cheese.
Close the bundle leaving the center part open.
Bake on a tray in a preheated oven at 392°F for about thirty minutes. As soon as the shape holds, remove the tray and leave the bundle on parchment paper to cook the sides well. Serve with a fresh salad. I was once told that the hot and cold combination on the same plate shouldn’t be done, but I find it to be a good compromise. I like the contrast, I don’t like piping hot foods and this allows me to balance temperatures.
Some More Advice…
Over time, I chose to use homemade puff pastry; it has a different consistency, a fragrance that invites. And naturally, something important to me, knowing the ingredients I use is preferable to buying puff pastry that’s too thin for some preparations, which dries out and loses quality once you put it back in the fridge after opening the package. I understand time is precious, but I’ve made my choices, and I believe everyone is free to make theirs, so feel free to use what you prefer, between the ready-made product and homemade puff pastry. This bundle is excellent both hot and cold for summer days. Served with a good sparkling white wine, I find it special even for an aperitif! Before baking, I recommend letting it rest for 30 minutes in the refrigerator, the puff pastry will thank you and the structure will hold better. This goes for every preparation: both sweet and savory.
