Cornulețe aperitiv, Romanian savory puff pastry bites

Name: Cornulețe aperitiv, Romanian savory puff pastry bites
Ingredients: 1 pack (400 g) puff pastry; 2 thin sausages (200 g); 2 slices smoked pork belly (50 g); 4 slices salami (60 g); 1 egg; 1 teaspoon poppy seeds or sesame seeds

Appetizers - Cornulețe aperitiv, Romanian savory puff pastry bites by Anda F. - Recipia

Cornulețe aperitiv are Romanian savory puff pastry bites. Thaw the puff pastry before cutting; bake them on two trays until lightly golden. The sausages, smoked pork belly and salami go into small squares of pastry, with the savory filling tucked under thin layers that turn golden at the edges. I like them small enough to eat in one bite. Prep: 25 minutes. Cook: 40 minutes. Rest: 3 hours. Total time: 4 hours and 5 minutes. Serves: 8. About 350 kcal and 9 g protein per serving.

Ingredients

1 pack (400 g) puff pastry
2 thin sausages (200 g)
2 slices smoked pork belly (50 g)
4 slices salami (60 g)
1 egg
1 teaspoon poppy seeds or sesame seeds

Preparation

1. Leave the puff pastry to thaw overnight in the fridge or for 3 hours at room temperature. 2. Cut the sausages into pieces about 4 cm long, then cut each piece in half lengthwise. Cut the smoked pork belly into pieces, and cut large salami slices in half; roll up the smaller slices. 3. Cut the puff pastry into squares about 4 cm across. Work for 25 minutes, gently stretch each square in your palm, add your chosen filling and roll it up tightly. 4. Heat the oven to 200°C. Arrange the bites on two baking-paper-lined trays, brush them with beaten egg and sprinkle with poppy seeds or sesame seeds. 5. Bake each tray for 20 minutes, until lightly golden.

Notes

For rolling, thin sausages fit better in the 4 cm squares; if you have thick sausages, cut them into strips no longer than the square. If the puff pastry softens on the counter, put it back in the fridge until it firms up and no longer sticks to your palm. Very fatty smoked pork belly can make the filling oily, so choose slices with some meat, not just fat. I bake them close to serving time and let them cool only long enough to put them on the table. They keep in a sealed container in the fridge for up to 3 days, but the puff pastry softens; I serve them with cold beer. The pastry contains gluten, and egg is used for brushing.