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Maxwell Street Polish Tartlets

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Kielbasa gets sophisticated when served with puff pastry and caramelized onions.  This elegant appetizer is a real crowd pleaser!

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Cook: 30 minutes
  • Bake: 15 minutes
  • Serves: 12
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4 28

Recipe by: Joelen Tan, What's Cookin, Chicago?

Recipe

Ingredients

  • 3 tbsp. butter

  • 1 large onion, cut in half and thinly sliced (about 2 1/2 cups)

  • 1/8 tsp. garlic powder

  • Ground black pepper

  • 1 tsp. sugar

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

  • 1/3 of a 16-ounce package kielbasa, cut in half lengthwise and sliced 1/4-inch thick

  • 2 tbsp. yellow mustard

  • Chopped fresh parsley

Directions

  1. Heat the butter in a 12-inch skillet over medium-high heat.  Add the onion, garlic powder and black pepper.  Cook and stir until the onion is tender.  Stir in the sugar and cook until the onion is golden brown, stirring to scrape up the browned bits from the bottom of the skillet.  Remove the skillet from the heat.  Reserve 1/2 cup onion mixture and save the rest for another use.

  2. Heat the oven to 400°F.

  3. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x15-inch rectangle.  Cut into 24 (2 1/2-inch) squares.  Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.  Divide the kielbasa among the pastry squares.

  4. Bake for 15 minutes or until the pastries are golden brown.  Top each with 1/4 teaspoon mustard and 1 teaspoon reserved onion mixture.  Sprinkle with the parsley, if desired.

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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