Kielbasa Bites
SERVES 6 TO 8
WHY THIS RECIPE WORKS We wanted a modern-day version of the retro classic pigs-in-a-blanket that kept all the flaky pastry and meaty bites, but was a touch more sophisticated. Slices of flavorful kielbasa sausage replaced the classic cocktail wieners, and whole-grain mustard stood in for the yellow variety. The kielbasa was overwhelmed when completely wrapped by store-bought puff pastry, so instead we took an open-faced approach. A mini muffin tin was the perfect vessel to cradle small squares of puff pastry in which we could dollop some mustard and gently sink a slice of kielbasa. In the oven, the flaky pastry perfectly puffed up around the sausage. With a garnish of fresh parsley, our update to this old-school standby of the party circuit was complete. To thaw frozen puff pastry, allow it to sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. See the Test Kitchen Tip that follows the recipe.
|
1 |
(9½ by 9-inch) sheet puff pastry, thawed |
|
¼ |
cup whole-grain mustard |
|
12 |
ounces kielbasa sausage |
|
Fresh parsley |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Cut puff pastry into twenty-four 2½ by 1½ inch pieces. Firmly press pastry pieces into lightly greased 24-cup mini muffin tin.
2. Spoon ½ teaspoon whole-grain mustard into each muffin cup. Cut kielbasa into ½-inch-thick rounds and place on top of mustard. Bake until puffed and browned, 20 to 25 minutes, rotating muffin tin halfway through baking. Garnish with parsley leaves. Serve.
TO MAKE AHEAD
Kielbasa Bites can be assembled, covered, and refrigerated for up to 2 hours before baking.