Cooking time: 30 minutes

1. Chop the shallots; sweat them in butter over low heat, stirring often.
2. In a bowl, beat the egg with 1 Tbsp. water.
3. Once the shallots have colored slightly, mix in the sausage meat; season with salt and pepper. Remove from the heat and incorporate the finely chopped chives. Cool to lukewarm.
4. Preheat the oven to 210 °C / 425 °F.
5. Divide the puff pastry into two equal parts.
6. On a floured work surface, roll out one part to a 3 mm (1/8”) thickness and cut it into four equal rectangles (A).
7. Roll out the second part to 2.5 mm (1/10”) and cut into four equal rectangles – they are therefore larger (B).
8. Divide the filling among the first rectangles (A). Brush the edges with beaten egg.
9. Place the second rectangles (B) on top. Press the edges with your fingertips to seal the two pieces together.
10. Lift the puffs with a large flexible spatula to transfer them to a moistened baking sheet, taking care that they do not touch.
11. Brush the surface with beaten egg.
12. Place into the preheated oven. After 10 minutes, reduce the temperature to 180 °C / 350 °F, and bake 15 minutes longer. 

Serve the puffs hot or cold.