Sausage & Stuffing Criss-Cross Pastry
If you love stuffing, and who doesn't, you have to try this savory and elegant main-dish pastry. Using puff pastry, bulk sausage and stuffing mix means that you've only got 20 minutes of prep time before the pastry is ready to bake.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
2 egg
1 tablespoon water
0.5 pound bulk pork sausage
1 cup Pepperidge Farm® Herb Seasoned Stuffing
1 small onion, chopped (about 1/4 cup)
1 cup chopped mushrooms(about 3 ounces)
2 egg
1 tablespoon water
0.5 pound bulk pork sausage
1 cup Pepperidge Farm® Herb Seasoned Stuffing
1 small onion, chopped (about 1/4 cup)
1 cup chopped mushrooms(about 3 ounces)
Instructions
Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk.
Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Sausage & Stuffing Criss-Cross Pastry
If you love stuffing, and who doesn't, you have to try this savory and elegant main-dish pastry. Using puff pastry, bulk sausage and stuffing mix means that you've only got 20 minute...
Directions
Print
Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk.Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed2 egg1 tablespoon water0.5 pound bulk pork sausage1 cup Pepperidge Farm® Herb Seasoned Stuffing1 small onion, chopped (about 1/4 cup)1 cup chopped mushrooms(about 3 ounces)
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