Pastry sausage with tomato

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  • Sausage: 1
  • Onion: 1
  • Dried tomatoes: 15
  • Fresh tomatoes: 2
  • Pastry: 270 g
  • Olive oil: taste.
  • Pepper: taste.


Put the dried tomatoes in a bowl and cover them with water to a boil. Leave to rest for five minutes, remove them from the water and chop them into small pieces.

Chop the onion very fine. Cook in a little olive oil (the minimum possible, since the sausage has in himself a large amount of fat).

When you are already slightly toasted, add the sausage without the skin, to pieces, and sun-dried tomatoes chopped.

With a wooden spoon, go crushing sausage, to the extent that it involves the other ingredients. Season with pepper.

When they are well mixed, spread the folder for the entire surface of the frying pan and leave a few minutes, until it starts to form a crust, light. Turn over and repeat the same for the other side. Remove from the heat.

Cut the fresh tomatoes into thin rings. Extend the puff pastry, roll out on lightly floured surface and cut 12 meters. Distribute the folder of sausage by the square and over the top to put a slice of tomato.

Close with caution, forming a trouxinhas, taking care not to open holes in the mass.

Brush with olive oil and bake at 220ºC for 25 minutes.

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