Aji Pepper and Peruvian Sausage Egg Soufflés

aji-pepper-and-peruvian-sausage-egg-souffles-1

Serving Size 9

Ingredients

  • 1 Puff pastry sheet — thawed
  • 3 large Eggs
  • 1/4 cup Manchego cheese — finely grated
  • 2 tablespoons Greek yogurt, full fat
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 4 tablespoons SupHerb Farms Fusions® Aji Pesto
  • 1/4 cup Spinach — frozen and chopped
  • 1/2 cup Peruvian sausage (Salchicha Criolla)
  • 4 tablespoons Asiago cheese — grated

Categories

Preparation

  1. Preheat oven to 400°F.
  2. Using a standard 12-cup muffin tin, cut the puff pastry into 9 squares. Line 4 tart pans with the puff pastry squares, letting the corner point’s drape over the edges of the pan. Or grease 9 of the muffin tin wells and gently press a puff pastry square into each. They will not reach to the top of the tin.
  3. Whisk the eggs, Manchego cheese, yogurt, baking powder, salt, SupHerb Farms Fusions® Aji Pepper Pesto together in a medium bowl until blended. Stir in the spinach and sausage.
  4. Divide the filling evenly between the tart pans. Sprinkle 1 tablespoon Asiago cheese on each tart, and then gently and loosely fold the 4 corner points over the filling.
  5. Bake for 25 minutes, until the pastry is browned and the eggs are puffy.
  6. Let cool completely before removing from pans. Serve immediately.