Smokey Sausage Tartlets

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

Recipe

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 6 ounces kielbasa, diced (about 1 1/2 cups)
  • 2 tablespoons orange marmalade or your favorite jam
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon 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.

Tartlets 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.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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