A delectable appetizer that combines the flaky goodness of puff pastry with a savory filling of seasoned sausage and earthy mushrooms.
Ingredients
Scale:
1 package (about 14 ounces) puff pastry, thawed
1 pound ground sausage (mild or spicy)
1 cup mushrooms, finely chopped
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry to about 1/8 inch thick. Cut into squares or circles, about 3 inches in diameter.
In a large skillet over medium heat, cook the ground sausage until browned, about 5-7 minutes. Drain excess fat.
Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and chopped mushrooms. Sauté for 5 minutes until mushrooms are tender.
Stir in thyme, paprika, salt, and pepper. Remove from heat and let cool slightly.
Mix in the softened cream cheese and grated Parmesan until well combined.
Line a muffin tin with the pastry and fill each with the sausage and mushroom filling.
Brush the edges of the pastry with beaten egg.
Bake for 15-20 minutes, or until the pastry is p￭ and golden brown.
Cool slightly in the tin before removing and serve warm.
