butter or margarine
8 oz. cream cheese, softened
1 1/2 lb
med-hot spiced pork sausage
whole blanched almonds, finely chopped
salt, pepper and garlic powder to taste
cheddar cheese, shredded
1In a medium size bowl cream the butter, cream cheese, chives and salt.
Work in the flour with a fork or pastry blender. Divide dough in half, shape into balls, wrap in plastic wrap and refrigerate one hour.
2Roll each ball on a sheet of aluminum foil into 12 x 15 in. rectangle, about 1/8 in. thick. Cut pastry and foil together with scissors into 1 1/2 x 3 in. rectangles. Moisten end with water and pinch together, spread out slightly into canoe shape. Prick pastry with fork to keep its shape. Place on cookie sheet and bake in 400º oven 12 to 15 minutes or until golden. Remove foil. Prepare filling.
3Filling: In large skillet, brown meat, almonds and onion; season with salt, pepper and garlic powder to taste; remove from heat. Beat together mustard and egg and stir into meat mixture. Spoon into baked pastries and sprinkle with shredded cheddar cheese. Bake in 375º oven for 10 minutes. Serve warm or at room temperature.