Stuffing In Puff Pastry Recipes

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STUFFING IN PUFF PASTRY



Stuffing in Puff Pastry image

This recipe serves just 4-5 people, but if you are looking for a very pretty and special presentation for stuffing, this is it!

Provided by Kathy

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

0.5 (17 1/3 ounce) package puff pastry sheets, thawed
2 eggs
1 tablespoon water
1/2 lb bulk pork sausage
1 cup herb stuffing mix
1 small onion, chopped
1 cup chopped mushroom

Steps:

  • Thaw puff pastry at room temperature for 30 minutes. Heat oven to 375°F.
  • Mix ONE egg with 1 tablespoon water. Set aside.
  • Mix together sausage, stuffing, remaining egg, onion, and mushrooms.
  • Unfold puff pastry onto a lightly floured baking sheet, creating 3 sections (lengthwise). DO NOT separate the sections. Cut 9 strips in the two outer sections, about 1 inch apart, cutting just to the fold line in the pastry. These strips will be criss-crossed over the stuffing.
  • Spoon sausage mixture in the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides. Brush with egg mixture.
  • Bake 35 minutes or until golden. Slice and serve warm.

Nutrition Facts : Calories 554, Fat 37.7, SaturatedFat 11.1, Cholesterol 146.3, Sodium 231.8, Carbohydrate 30.1, Fiber 1.4, Sugar 1.6, Protein 22.9

STUFFED PUFF PASTRY



Stuffed Puff Pastry image

Provided by Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

1/2 cup figs, sliced into quarters
2 tablespoons honey, plus extra to drizzle
1/4 cup filtered water
3 sheets puff pastry, lightly thawed
1 block Brie cheese, cut evenly into 8 pieces
2 egg whites, beaten (for washing pastries)

Steps:

  • Preheat oven to 350 degrees F.
  • Put a medium saucepan on the stove over high heat. Put the figs, honey, and water in the pan, stir, and bring to a boil. Reduce heat, and allow the water to simmer. The honey and natural sugars from the figs should thicken the water. Continue to simmer figs until a sauce is achieved that is thick enough to cover the back of a spoon. When sauce has reached that consistency, remove from heat. Put "fig sauce" in a refrigerator-safe container, and allow cooling for at least 20 minutes.
  • Spread a sheet of puff pastry out on a clean, lightly floured surface. Scoop a small amount of fig sauce on the puff pastry sheet with about 2 inches around the sauce on every side. Put a piece of Brie on top of the sauce. Carefully fold the edges of the puff pastry over the cheese. Squeeze the edges of the pastry together then carefully flip the pastry over, so the smooth surface of the pastry is facing up. Gently take the pastry and put it on a sheet tray lined with parchment paper. Repeat this until all the cheese is used. You should have 8 small stuffed pastries.
  • When all the pastries are on the sheet tray, take a pastry brush, and lightly brush egg whites on the top and sides of each pastry, this will give the pastry a shine when it comes out of the oven. Drizzle a small amount of honey on top of each pastry.
  • Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes, but keep your eyes on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool on a cooling rack. Allow them to cool for 3-5 minutes, then serve warm.

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