1 roll of puff pastry
4 sweet peppers
4 Espelette pepper sausages
Cook the Espelette pepper sausages over low heat for a few minutes. Set aside. Dice the vegetables, garlic and onion. Sauté the onions and once translucent, add the tomatoes, sweet peppers, and garlic. Cover with a lid and simmer for 20 minutes.
Meanwhile, dice the sausages and mix them into the vegetables. Cut the pastry into circles, add a spoonful of mixture to the pastry and close the pastry by pressing the edges well. Repeat with the rest of the pastry. Cook the chaussons in the oven for 15 minutes at 180°C.