1 Package (17 1/4 ounces) frozen puff pastry sheets
1 lb lean pork sausage (I used spicy breakfast sausage)
2 TBsp butter
3 leeks, cleaned, trimmed and sliced
2 shallots, chopped
1/2 cup cream
1/4 cup sour cream
1. Thaw pastry and unfold sheets. Divide the dough into 8 equal squares. Preheat oven to 400 degrees.
2. Brown sausage and drain. Set aside.
3. Melt butter and saute the leeks and shallots slowly until tender. Add the cream and cook until it is absorbed. Remove from heat and stir in sausage. Cool slightly and add sour cream. Mix well.
4. Lightly moisten the edges of pastry squares with water. Spoon sausage mixture into the center of each. Fold over and seal with a fork. Prick the tops to vent.
5. Bake 20 minutes.