Brandy Braised Kielbasa Cups

Kielbasa is simmered in a savory combination of white wine, brandy, brown sugar and Dijon-style mustard to make the perfect filling for light and airy puff pastry cups. These bite-sized appetizers are so good you’ll want to make them again and again!
  • prep: 35 minutes
  • cook: 20 minutes
  • Serves: 24

Recipe

Ingredients

  • 1/2 pound kielbasa, diced
  • 1/2 cup white wine
  • 2 tablespoons brandy
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Dijon-style mustard
  • 1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
  • 1/4 cup chopped fresh chives

Directions

  1. Heat the kielbasa, wine, brandy, brown sugar and mustard in a 3-quart saucepan over medium-high heat to a boil.  Cook and stir for 15 minutes or until the liquid is reduced to a syrup-like consistency.

  2. Spoon the kielbasa mixture into the pastry cups.  Sprinkle with the chives.

Cups Recipe

Watch a how-to demonstration of this recipe technique.

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

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

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