Mini Puff Dogs

Mini Puff Dogs

Kids and grown-ups alike will love Mini Puff Dogs.

Mini Puff Dogs
Yield: 18 pastries • Preparation: 25 minutes • Bake: 15 minutes
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  1. ½ cup prepared yellow mustard
  2. 2 tablespoons sweet pickle relish
  3. 1 (17.3-ounce) box puff pastry, partially thawed
  4. 18 miniature smoked sausages
  5. 1 large egg
  6. 1 tablespoon water
  7. 1 teaspoon poppy seeds
  8. Garnish: sweet gherkin pickle slices
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a small bowl, combine mustard and pickle relish, stirring well. Refrigerate in a covered container until needed.
  4. Thaw puff pastry sheets partially. (They will be easier to handle if still somewhat firm.) Place on a lightly floured cutting surface. Using a 2¼-inch round cutter, cut 18 shapes from puff pastry. Place a smoked sausage in the center of each round, and bring sides up to meet in the center, pinching edges together.
  5. In a small bowl, combine egg and water, whisking well. Using a pastry brush, coat puff pastries lightly with egg wash. Sprinkle with poppy seeds.
  6. Bake until golden brown, approximately 15 minutes.
  7. Garnish each pastry with a pickle slice, if desired.
  8. Serve warm with mustard mixture.
  1. • Mini Puff Dogs can be assembled and refrigerated, covered, for 1 hour before baking.
TeaTime Magazine

 From TeaTime, July/August 2015

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