Ingredients:

  • 1 sheet (400 g) Ready-Rolled Puff Pastry, all-butter preferred
  • 1 lb (450 g) Chicken Sausage Meat (casings removed)
  • 1 medium Shallot, finely minced
  • 1 tsp Fresh Thyme Leaves
  • 1/2 tsp Fresh Sage, finely chopped
  • 1/4 cup Panko Breadcrumbs
  • 1 Large Egg (separated)
  • Salt and Black Pepper, to taste
  • 1 yolk Reserved Egg Yolk (mixed with 1 tsp water, for wash)
  • 1 tsp Sesame Seeds or Poppy Seeds (optional)
  • 1/2 cup Crème Fraîche (full fat)
  • 1 tbsp Dijon Mustard
  • 1 tsp Whole Grain Mustard
  • 1 tsp Fresh Lemon Juice
  • 1 tbsp Fresh Chives, finely snipped
  • Pinch Salt and White Pepper

Instructions:

  1. Gently sauté the minced shallot in a small pan until translucent (about 3 minutes). Allow the shallots to cool slightly.
  2. In a large mixing bowl, combine the sausage meat, cooled shallots, fresh thyme, sage, panko breadcrumbs, the reserved egg white (save the yolk for the wash), salt, and pepper. Mix lightly with your hands until just combined. Avoid overmixing.
  3. Unroll the cold puff pastry sheet. Lightly score the sheet lengthwise into two long, equal rectangles. Halve the sausage mixture and shape each portion into a long, thin log approximately the length of the pastry sheet. Place one log down the centre of each pastry rectangle.
  4. Brush one long edge of the pastry with the reserved egg yolk wash. Fold the dry edge over the filling to meet the brushed edge, creating a tight seam. Press firmly to seal (use a fork to crimp the edges for decoration and security).
  5. Turn the sealed logs seam-side down. Using a sharp, non-serrated knife, slice each roll into 12 even, bite-sized puffs (about 1 inch / 2.5 cm thick).
  6. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Place the puffs on the sheet and chill the entire tray in the refrigerator for 30 minutes. This chilling step is crucial for pastry rise.
  7. Brush the chilled puffs generously with the reserved egg yolk wash. Sprinkle with sesame or poppy seeds, if desired.
  8. Bake for 22–25 minutes, rotating the tray halfway through, until the pastry is deeply golden brown, puffed, and the filling is cooked through. Let cool on the tray for 5–10 minutes before serving.
  9. While the puffs bake, prepare the dipping sauce: In a small bowl, combine the crème fraîche, Dijon, whole-grain mustard, and lemon juice. Whisk until smooth. Stir in the chives and season with salt and white pepper to taste.