12 puff pastry shells
6 oz. bulk sausage, cooked
1 cup of sour cream
6 oz. of shredded Uniekaas® Alpenhorn™ Baby Swiss
1 egg beaten
2 tbsp. of flour
2 tbsp. of dry white wine
2 green onions, chopped (approx 2/3 cup)
1/2 tsp. of garlic powder
1/4 tsp. dried basil
Paprika to taste
Chopped fresh parsley (for garnish)
6 oz. bulk sausage, cooked
1 cup of sour cream
6 oz. of shredded Uniekaas® Alpenhorn™ Baby Swiss
1 egg beaten
2 tbsp. of flour
2 tbsp. of dry white wine
2 green onions, chopped (approx 2/3 cup)
1/2 tsp. of garlic powder
1/4 tsp. dried basil
Paprika to taste
Chopped fresh parsley (for garnish)
Bake patty shells according to package directions. Carefully remove pastry caps and set aside. Remove doughy centers and discard. Place shells on baking sheet. Combine ham, sour cream, Uniekaas® Alpenhorn™ Baby Swiss, egg, wine, green onions, garlic powder and dried basil. Pack shells with filling. Sprinkle extra paprika. Bake in a 325 degree oven for 30 to 40 minutes or until mixture is bubbling. Remove from oven and sprinkle with chopped parsley to garnish. Top with pastry cap if desired.
Yields 12 Puffs
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