Cheddar Apple Chicken Sausage Bites Food

CHEDDAR APPLE CHICKEN SAUSAGE BITES

Steps:

• Preheat oven to 400 and line two baking sheets with Silpat baking mats.
• Place one sheet of puff pastry on a well-floured surface or baking mat and roll out in a rectangle slightly larger than the original size.
• Cut puff pastry into 12 squares.
• Place a slice of cheddar diagonally across the center of a puff pastry square.
• Top cheddar with a slice of apple.
• Place one chicken mini-sausage on top of the apple slice and join the corners of the puff pastry square on top of the sausage.
• Place filled puff pastry square onto one of the baking sheets.
• Repeat until all puff pastry squares have been filled.
• Brush top and sides of each puff pastry square with the beaten egg and sprinkle with poppy seeds if using.
• Chill pastry squares on baking sheet for at least 30 minutes
• Bake for 15-17 minutes until pastry is puffed and golden brown. Do not undercook.
• Remove to a platter and serve warm with a tangy mustard.

CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
• Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
• Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
• When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
• Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.

CHICKEN, APPLE & CHEDDAR APPETIZER BITES

Steps:

• Heat oven to 375°F.
• Use rolling pin to flatten each bread slice to 1/8-inch thickness; brush lightly with butter. Brush any remaining butter onto insides of 24 mini muffin pan cups. Cut each bread slice into 4 squares. Press each bread square, buttered side up, onto bottom and up side of each muffin cup. Bake 7 to 8 min. or until golden brown. Cool completely in pan.
• Meanwhile, mix mayo and mustard in medium bowl until blended. Add chicken, apples and cheese and nuts; mix lightly.
• Spoon chicken salad into toast cups just before serving.