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Smokey Sausage Tartlets

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These bite-sized appetizers feature spicy kielbasa flavored with Dijon-style mustard and marmalade atop flaky puff pastry tartlets.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 15 minutes
  • Serves: 12
1 star 2 star 3 star 4 star 5 star
4 119

Recipe

Ingredients

  • All-purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 6 oz. kielbasa, diced (about 1 1/2 cups)

  • 2 tbsp. orange marmalade or your favorite jam

  • 1 tbsp. Dijon-style mustard

  • Chopped fresh parsley

Directions

  1. Heat the oven to 400°F.  Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10x15-inch rectangle.  Cut the pastry sheet into 24 (2 1/2-inch) squares.  Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.

  2. Stir the kielbasa, marmalade and mustard in a medium bowl.  Spoon about 1 tablespoon kielbasa mixture into each tartlet shell.

  3. Bake for 15 minutes or until the pastries are golden brown.  Sprinkle the pastries with the parsley before serving.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.

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Additional comments & ratings
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Submitted by:
Amanda K.
Date: 9/15/2009

5 star rating

"These are simple and great for game night!"

Submitted by:
Carol M.
Date: 10/4/2009

5 star rating

"It's a crowd pleaser. I use skinless kielbasa."

Submitted by:
Margaret M.
Date: 10/8/2009

4 star rating

"All of us liked it!"

Submitted by:
Debra B.
Date: 10/8/2009

4 star rating

"FUN"

Submitted by:
Lynda L.
Date: 10/8/2009

4 star rating

"A super party appetizer. It was easy to make and so tasty!"

Submitted by:
Carol L.
Date: 10/8/2009

4 star rating

"Yummy. I also tried it with Italian sausage and bit of pasta sauce. It was also very good."

Submitted by:
Ana R.
Date: 10/8/2009

4 star rating

"delicious!"

Submitted by:
Marlies V.
Date: 10/8/2009

4 star rating

"Too greasy"

Submitted by:
Hallie C.
Date: 10/8/2009

4 star rating

"Great taste and quick to make."

Submitted by:
Bernice A.
Date: 10/9/2009

4 star rating

"I made these for company last week and they were a big hit."

Submitted by:
Clari C.
Date: 10/12/2009

4 star rating

"It was easy to make and delicious!"

Submitted by:
Joyce S.
Date: 10/9/2009

4 star rating

"a Keeper for guests"

Submitted by:
Jan P.
Date: 3/8/2010

4 star rating

"Easy, and very very good. Looks nice on a platter with green and black olives. My guests loved them. I will make again for sure."

Submitted by:
Wchadwick R.
Date: 11/7/2010

4 star rating

"I've prepared this recipe with WONDERFUL reception by my party guests! They were a definite hit! I also made a variation of this recipe with the crabmeat recipe here on the site for a crabmeat purse...through the roof results! A definite show-stopper!"

Submitted by:
Becky M.
Date: 11/23/2010

4 star rating

"It's hard to find quick and easy meals for two. I decided to make my purses a little larger, just rolled them up and served with coleslaw and microwaved a can of Luck's Pinto Beans. Viola,a meal for two that's really different!"

Submitted by:
Lisa D.
Date: 12/31/2010

4 star rating

"I used apricot jam instead of marmalade, then added a piece of gorgonzola cheese into the dough before topping with the sausage and finally topped with cheddar cheese before baking. Delicious!"

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