Cooks in: 50mins
Levels: Medium
Serves: 5
List of Ingredients
- 1 of fennel bulb
- sausage meat (casing removed)
- black truffle slivers
- 1 of egg
- 2 of sheets puff pastry
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Clean and pare a fennel bulb and slice it very thinly. Sauté the sausage and fennel in a pan with 3 tablespoons of olive oil for 10 minutes. Then add salt, pepper, and the black truffle slices. Beat an egg.
2
Cut out 40 small discs (about 2 inch diameter) from 2 sheets of puff pastry. Brush the edges of 20 discs with a little water, place 1 tablespoon of filling on top, then cover with the remaining discs, sealing them like ravioli.
3
Brush with beaten egg and bake at 400°F for 15 minutes. Remove from the oven, let cool, and serve.