Elegant Sour Cream Pastry Sausage Blankets

• 1 cup sifted flour
• 12 teaspoon salt
• 13 cup butter, plus
• 1 tablespoon butter
• 14 cup sour cream
• 12 cup gruyere, shredded (or other high-quality, nutty swiss)
• 12 cup sweet onion, minced
• 14 teaspoon dried savory (if fresh use 1/2 t)
• 30 cocktail franks (I use nitrate-free sausages from my butcher) or 30 regular sized sausages, PRECOOKED, and no more than 2-inch, long. (I use nitrate-free sausages from my butcher)
• 1 egg, beaten

1. Combine first 4 ingredients in a bowl, mixing until the dough just holds together.
2. Place on a floured board and knead lightly.
3. Let rest.
4. Mix together shredded cheese, minced onion, & savory.
5. Let sit so flavors blend.
6. Divide dough in half and roll out each half into a 7 1/2" x 12 1/2" rectangle.
7. Cut out 2 1/2" squares.
8. Place a teaspoon of the cheese, onion, & herb filling in the center of each square.
9. Place the piece of sausage diagonally on top of the filling.
10. Wet corners of pastry with the beaten egg and fold over the sausage to form the "blanket".
11. The egg will help the pastry stick.
12. At this point you may freeze these, tightly wrapped, for up to 2 months.
13. If you do not freeze them, bake at 350F for 15-20 minutes, until pastry is golden brown and sausage is heated through.
14. If frozen: Remove from freezer (do not thaw) and bake at 350F for 30 minutes, or until pastry is golden brown.
15. Watch carefully to prevent burning -- all ovens are different.

flour, salt, butter, butter, sour cream, gruyere, sweet onion, cocktail franks, egg

Taken from www.food.com/recipe/elegant-sour-cream-pastry-sausage-blankets-114523 (may not work)