(Brie rounds are topped with shallots, onions, and mushrooms sauteed in ale, then wrapped in puff pastry and baked.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 1 Farmer John® Sausage Roll (12 ounces)
- 1 red bell pepper roasted, peeled and diced (about 2 Tbsp)
- 3 tsp olive oil
- 1 tsp garlic minced or pressed
- 2 Tbsp diced shallots or green onions
- 4 Tbsp pine nuts
- Dash of salt
- Pepper to taste
- 1 (17.3 ounces) box frozen puff pastry sheets (2 sheets) thawed (such as Pepperidge Farms)
- 1 brie cheese round (about 1 pound) cubed into 18 pieces
- 1 egg beaten for glaze
- 1 Tbsp water
- Dill weed for garnish
Preparation:
Cook sausage, drain excess oil, and add diced red bell pepper. In separate pan on medium heat, add olive oil and pine nuts. Stir until lightly brown. Then add garlic and green onions or shallots. Saute about 45 seconds. Remove from heat. Add sausage, bell pepper mixture, salt, and pepper. Stir and set aside. Cool.Preheat oven to 400 degrees F. Roll 1 sheet of puff pastry out on a lightly floured surface to thickness of about 1/8-inch. Cut and trim into 9 3-inch squares. Repeat rolling and cutting with second puff pastry sheet. Spoon on each pastry square, about 1 tablespoon sausage mixture and top with cubed brie. Lift up four pastry corners and bring together in center, pinch seams together to seal, forming a closed package. Repeat with remaining pastry, forming a total of 18 packages.
Transfer pastries to lightly greased cookie sheet or baking stone, spacing evenly. Brush pastry with egg mixture and garnish with dill weed. Bake pastries about 15 minutes or until golden brown. Cool on rack and serve warm.
Yield: 18 servings
