Aji Pepper and Peruvian Sausage Egg Soufflés


Serving Size 9


  • 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



  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.

Add unique global flavor across five menu items with one versatile ingredient.