Italian puff pastry cakes with sausage and tomato salsa

Preheat the oven to 180 ° C.

Remove the skin from the sausages. Heat the oil in the frying pan and fry the sausage meat on a high heat for 3 minutes, press the meat into pieces with a wooden spoon.

Add the farm soup vegetable and cook for 3 minutes on medium heat.

Cut the puff pastry per roll into 4 equal rectangular pieces and roll them out slightly in width. Place on a baking sheet covered with parchment paper and fold the edges.

Divide the paprika puree and the minced meat mixture. Bake in the middle of the oven for about 20 minutes.

Meanwhile, cut the shallot and finely chop the parsley. Cut the tomatoes into small cubes and mix with the parsley and shallot.

Season with pepper and salt.

Remove the tarts from the oven and spread some of the tomato salsa over it. Serve the rest.