A delicious appetizer with only four ingredients means less time in the kitchen!

Ingredients

• 8 oz puff pastry
• 6 oz fresh chorizo or spicy Italian sausage, casings removed
• 2 oz grated Asiago cheese, divided
• 1/3 cup finely diced marinated artichoke hearts

Directions
1 Roll the puff pastry out on a lightly floured surface to form an 8" square about 1/4" thick. Trim to straighten the edges. Cut the pastry into sixteen 2" squares and place on a rimmed baking sheet lined with parchment paper. Cover with waxed paper and refrigerate while the filling is prepared.

2 Add the sausage meat to a large bowl. Add 23 of the Asiago and all of the diced artichokes and mix by hand to combine. Shape into 16 walnut-sized balls and flatten each slightly. Place the remainder of the Asiago on a plate and roll each meatball in the cheese to coat. Place one meatball on top of each piece of pastry.

3 Bring the four corners of each pastry square together in the centre over the meatball to form a parcel with the edges almost touching. Press down to seal. Refrigerate the parcels for 20 minutes to firm.

4 Heat the oven to 400°F. Bake the puffs until the sausage is cooked through and the pastry is golden and puffed, about 25 minutes; serve warm.

Prep & cook time: 1 hour
Serves: 16