Mangalica puffs
Mangalica is a special Hungarian breed of pig. The meat is more fatty and it tastes more intense. I like using Mangalica sausage as a base for snacks and party nibbles. These Mangalica puffs is really easy to make – you can add some roasted peppers, chillies, mushrooms, cheese and whatever you think goes well with paprika sausage. These little triangles are perfect for parties and picnics!
Ingredients
Method
- Preheat the oven to 170°C.
- Unroll the pastry and cut them into squares. You should get about 6 per sheet.
- Skin the sausage and crumble it into small bits. Brush the pastry squares with paprika paste or tomato purée, then scatter the sausage on one half of the squares. Add a few leaves of basil or parsley.
- Fold the pastry over the filling to form triangles. Press the edges to seal. (If you’re using an egg, you can brush the edges to stick them together – if you don’t, just press down with your fingers to seal well).
- Place the triangles on a non-stick baking tray. Brush them with the egg, if used.
- Bake them for 20 minutes or until the pastries are golden brown.
- Let them cool before serving.