Aji Pepper and Peruvian Sausage Egg Soufflés
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
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Preparation
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- Bake for 25 minutes, until the pastry is browned and the eggs are puffy.
- Let cool completely before removing from pans. Serve immediately.
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