I think these appetizers are going to be the appetizer of the year! Whether you call these little shells, cream puffs, pate a choux, or profiteroles, they all equal deliciousness. If you don’t have the time, energy, or skill to make my Gluten Free Puff Pastry, pate a choux is the next best thing. It’s easy and almost foolproof to make. Just be sure to beat the dough well after the addition of each egg. You can fills these lovely pastries with a various ingredients, from pizza toppings to liver pate. One of my favorites is Italian sausages removed from their casings and browned.
One of my favorites is a ragu made of Italian sausages with the casings removed or bacon, sauteed onion, red bell pepper, fresh sage, fresh thyme, and mozzarella cheese. If you prefer something simple, use cream cheese and salmon. They’re both delicious, but you can become extremely creative. I can imagine a little pizza sauce and chopped pepperoni with sauteed onion and bell pepper. Yum! Scroll down to get the recipe. Enjoy!
Gluten Free Cream Puff Appetizers – Pate a Choux
An easy to make pastry dough baked and filled with various fillings from pizza toppings to liver pate. Add sauce and/or cheese and you have an appetizer your guests will rave about all year long.
- 1 recipe Gluten Free Cream Puffs
- 1/2 pound (8 oz.) gluten-free bacon (Applegate Sunday Bacon or Hormel Natural Choice or Black Label), cooked and chopped (or 1 cooked Italian gluten free sausage, casing removed (New York Style brand) (optional)
- 1 large bell pepper, chopped (3/4 cup)
- 1 small yellow onion, chopped (2/3 cup)
- 12 large fresh sage leaves, minced
- 1 heaping teaspoon fresh thyme, minced
- Ground black pepper, to taste
- 1/4 cup shredded mozzarella cheese
- Make small cream puffs as instructed in the above recipe link. Freeze in gallon-size resealable storage bags, if making in advance.
- If using, set aside cooked bacon or sausage to drain.
- Preheat a heavy skillet with oil and saute onion and bell pepper until tender, about 6 minutes. Add sage and thyme and saute until fragrant, about 2 additional minutes.
- Add sage and thyme and saute until fragrant, about 2 additional minutes.
- Add sausage or bacon and toss. Season with pepper, to taste.
- Working in batches, cut off the top one-fourth to one-third of the cream puffs and set aside the lids.
- Fill with the vegetable-mat mixture until level. Top with a tiny bit of mozzarella cheese and microwave for about 20 seconds on high or until cheese almost melts. Top with the lid and serve. If making many, set them in a warm oven. Continue with remaining mixture. If using bacon, you'll have enough filling to make 2 dozen appetizers.
- Freeze remaining cream puffs or serve filled with whipped cream, pastry cream, vanilla pudding, or something savory like lox and cream cheese.
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