Smokey Sausage Tartlets
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Smokey Sausage Tartlets

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 12
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

Ingredients & Directions

  • 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 marmaladeor your favorite jam
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon chopped fresh parsley

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.

Stir the kielbasa, marmalade and mustard in a medium bowl.  Spoon about 1 tablespoon kielbasa mixture into each tartlet shell.

Bake for 15 minutes or until the pastries are golden brown.  Sprinkle the pastries with the parsley before serving.