I really love anything wrapped up in pie dough or in puff pastry. And when Sweet Loren’s puff pastry hit my local grocery store, I was right there buying it up en masse. Ok, not really, but I did buy a couple packages. I’ve seen all those upside down puff pastry tarts that are popular all over social media and I’ve been dying to try. Not enough to make my own gluten-free puff pastry… but enough that the moment I discovered that it existed, I ran to the store.
And I have not been dissapointed with anything I’ve made with it so far. I’d go so far as to say that you can’t tell it’s gluten free!
The really fun thing about this recipe is that it’s really customizable too- I actually used sauteed chanterelle mushrooms instead of potatoes in mine. You could use asparagus, bell peppers, zucchini… I don’t even know, the possibilities are endless.
Simply prepare the fillings ahead of time by sauteeing or par boiling. I actually did a large batch of par boiled potatoes and cooled them down and kept them in the fridge for a few days to make lots of home fries this week too. I like to do a lot of multi-use cooking! Plus, apparently cooking and cooling potatoes before cooking them again makes them better for you anyway. Bonus.
Line 6 muffin cups with the pastry dough. Press it into the bottom gently.
Then fill with layers of your fillings. I was able to get two thin layers each of potatoes, leeks, and sausage. Top with a little pat of butter.
Then fold the pastry over the top, pinching together to make the edges meet. Leave a hole in the top for the steam to come out. Give it a little milk wash and bake.
They’re so golden and delicious! Now what should I try making next with this pastry dough?
Sausage and Potato Galettes
Ingredients
- 1 pkg Sweet Loren's gluten free puff pastry
- 1/4 lb italian sausage
- 1 leek, sliced thinly
- 2 medium potatoes, par boiled
- 3 tbsp butter, divided
- milk, a small amount
Instructions
- Preheat the oven to 425, as directed on the package of puff pastry
- Lay out the puff pastry, and cut 6 equal rectangles. Lightly grease a muffin tin. Set both aside.
- Cook the italian sausage until done. Set aside.
- In the same pan, cook the leek slices with 1 tbsp butter until transluscent.
- While the sausage and leeks are cooking, cut the potatoes into 1/4 inch cubes.
- Line 6 muffin cups with the puff pastry. Press it gently down into the cup.
- Layer in each cup: sausage, leeks, and potatoes. You should be able to do 2 thin layers in each cup. They will be heaping full.
- Divide the remaining butter into thirds and put a piece on top of each muffin cup.
- Fold the puff pastry over the top. You can gently pull and press the pastry so that it will completely cover the sides. Do leave a hole in the top for steam to escape!
- Brush each mini galette with milk. Bake at 425 for 15-20 minutes, until the pastry is golden brown.
