You will be delighted with this trick! Delicious appetizer with puff pastry and sausages

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Preheat the oven to 170 °C.

Roll out 200 g of puff pastry and place it in a baking dish.

Spread 300 g of tomato paste evenly over the puff pastry.

Sprinkle 100 g of oregano on top of the tomato paste.

Add 10 g of parmesan cheese over the oregano.

Slice 300 g of sausages and distribute them evenly over the mixture.

Add 2 pcs of mozzarella cheese, cut into pieces, on top of the sausages.

In a bowl, beat 150 g of eggs and pour them over the entire mixture in the baking dish.

Bake in the oven for 30 minutes at 170 °C.

Prepare a second layer by rolling out another 200 g of puff pastry.

Spread 400 g of tomato paste on the new puff pastry layer.

Sprinkle with 60 g of oregano and 6 g of parmesan cheese.

Add 100 g of puff pastry on top of the mixture.

Layer 400 g of cheddar cheese and 150 g of cheese cream over it.

Add 100 g of ham, cut into pieces, on top of the cheese.

Beat another 150 g of eggs and pour over the second layer.

Bake in the oven for 20 minutes at 180 °C.

Prepare a sauce by mixing 100 g of mayonnaise, 100 g of ketchup, and 50 g of mustard in a bowl.

Add 30 g of soy sauce and 20 ml of dill to the sauce mixture.

Chop 30 g of pickled cucumbers and add them to the sauce.

Slice 1 pc of scallions and mix them into the sauce.

In a frying pan, heat 6 g of vegetable oil and sauté 50 g of onion until translucent.

Add 25 g of salt, 10 g of black pepper, and 10 g of sweet paprika to the sautéed onions.

In a separate bowl, mix 500 g of puff pastry with 500 g of pickled cucumbers and 200 g of ham.

Roll out the mixture and place it in a baking dish.

Beat 500 g of eggs and pour over the final mixture.

Bake in the oven for 30 minutes at 170 °C.

Prepare a final layer with 200 g of mustard, 80 g of scallions, and 50 g of soy sauce.

Add 30 ml of salt, 10 g of chili paprika, and 5 g of garlic to the final layer.

Drizzle 10 g of melted butter over the top before baking.

Cool for 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens