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Source: Houston Junior League Cookbook

Sausage Pastries
This sausage pastry recipe is great for breakfast or an appetizer for a party.
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Serves: 20
Prep Time: 15 minutes
Cook Time: 15 minutes
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1 cup butter
2 packages (8 oz. each) cream cheese
2 cups flour
1/2 teaspoon salt
1 pound bulk sausage, "hot" (do not precook)

Combine butter and cream cheese in mixer; beat until very smooth. Add flour and salt. Blend well. Divide dough into two balls and flatten with hands to about one-half inch in thickness. Cover with wax papper and refrigerate overnight. This will keep for several days. Let pastry stand at room temperature for 30 minutes before rolling (it will be stiff). Roll pastry thin on a lightly-floured board or pastry cloth. Then cut into rounds with small biscuit cutter. Put a dab of the ground sausage on each round. Moisten edges of pastry round with water, fold over, crimp with fork tines. Sprinkle with paprika. Bake on ungreased cookie sheet at 425 degrees for about 15 minutes, or until golden. Serve hot. May be frozen before baking.

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