Portions: 4 People
- 1 roll of ready-made puff pastry
- 200 g sausage
- 1/4 white onion
- 120 g of mild Provolone Valpadana DOP
- 1 egg
- 15 ml of extra virgin olive oil
- poppy seeds
Chop the white onion and put it in a pan with oil. Light a low flame and let it brown. Add the sausage let it cook in the pan. Adjust the pepper and, if necessary, salt. Cut the mild Provolone Valpadana DOP into cubes. Unroll the puff pastry on a work surface and cut it with a round pastry cup to obtain an even number of circles, on half of which you will place the sausage and the mild Provolone Valpadana DOP in the centre.
Brush the edges around the filling with water and cover with the remaining pastry circles. Seal well with a fork. Place the medallions on a baking tray covered with paper and transfer them to the freezer 15 minutes, in this way the puff pastry will deform less during cooking. Brush with beaten egg, sprinkle with poppy seeds and bake at 180° until golden brown for about 20 minutes. Remove from the oven, let it cool slightly and serve.