Smokey Sausage Cups
Smokey Sausage Cups
These bite-sized appetizers feature spicy kielbasa flavored with Dijon-style mustard and marmalade atop flaky puff pastry cups.
- Thaw: 40 minutes
- Prep: 15 minutes
- Bake: 15 minutes
- Serves: 12
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipPuff 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.
Related videos
Cups recipe
Thawing and Rolling Puff Pastry
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
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.
Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.
Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.
Comments
Submitted by:
Amanda K.
Date: 9/15/2009
"These are simple and great for game night!"
Submitted by:
Carol M.
Date: 10/4/2009
"It's a crowd pleaser. I use skinless kielbasa."
Submitted by:
Margaret M.
Date: 10/8/2009
"All of us liked it!"
Submitted by:
Debra B.
Date: 10/8/2009
"FUN"
Submitted by:
Lynda L.
Date: 10/8/2009
"A super party appetizer. It was easy to make and so tasty!"
Submitted by:
Carol L.
Date: 10/8/2009
"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
"delicious!"
Submitted by:
Marlies V.
Date: 10/8/2009
"Too greasy"
Submitted by:
Hallie C.
Date: 10/8/2009
"Great taste and quick to make."
Submitted by:
Bernice A.
Date: 10/9/2009
"I made these for company last week and they were a big hit."
Submitted by:
Joyce S.
Date: 10/9/2009
"a Keeper for guests"
Submitted by:
Clari C.
Date: 10/12/2009
"It was easy to make and delicious!"
Submitted by:
Jan P.
Date: 3/8/2010
"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
"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
"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
"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!"