How To make Sausage And Mushroom Phyllo Twists
Ingredients
1/2
pound
pork sausage meat, crumbled
1
each
onion, minced
1
each
garlic clove, minced
1
tablespoon
unsalted butter
1/2
pound
mushroom, finely chopped
1/2
teaspoon
cumin, ground
1
pn
allspice
1/2
teaspoon
mint, dried, crumbled
1/4
cup
parsley, fresh, minced
2
oz
cream cheese, softened
16
each
phyllo sheets (12 inch), stacked between 2 sheets of wax paper and covered with damp dish towel
1/4
cup
clarified butter
2
tablespoon
bread crumbs, fresh, fine
Directions:
In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any larger pieces, until it is cooked through and browned.
Transfer meat to a fine sieve, and drain. In the skillet, cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened. Add the mushrooms, and cook the mixture over moderate heat, stirring until the liquid the mushrooms give off evaporates. Add the cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes.
Transfer the mixture to a bowl, add the sausage meat, the parsley, cream cheese, and salt and pepper to taste, and combine the mixture well. Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work surface, brush lightly with some of the clarified butter, and sprinkle with 1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush lightly with some of the remaining clarified butter.
Cut the sheets into thirds lengthwise and into quarters crosswise to form 12 squares. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling.
Bake the sausage and mushroom phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for 10-12 minutes, or until phyllo is golden brown.
How To make Sausage And Mushroom Phyllo Twists's Videos
Gordon Ramsay's Filo Pastry Treats
Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay
Easier than you think, appetizer made from puff pastry and simple ingredients!
Easier than you think, appetizer made from puff pastry and simple ingredients!
Ingredients:
puff pastry: 400 g (14 oz)
parsley: 25 g (0.9 oz)
melted butter: 30 g (1.1 oz)
salt: 3 g (0.1 oz)
garlic: 10 g (0.4 oz)
ham: 150 g (5.3 oz)
cheese: 150 g (5.3 oz)
eggs: 1 pc
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3 Puff Pastry Appetizer Recipes | ENTERTAINING WITH BETH
SUBSCRIBE for more holiday entertaining ideas and recipes!
Hey guys I'm excited to relaunch my Holiday Helper Series! This is the first episode of 4 which will be rolling out for the next 4 weeks, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 Easy Holiday Appetizers you can make with puff pastry sheets. #holidayhelpers #bissell #AD
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THE RECIPES:
BETH'S BRIE AND FIG BRAID RECIPE
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BETH'S SAUSAGE AND CHEESE PINWHEEL RECIPE
*PRINT RECIPE HERE*
BETH'S MUSHROOM TARTLET RECIPE
*PRINT RECIPE HERE*
Few know the trick! Puff pastry appetizer, in the egg box, ready in 10 minutes
Few know the trick! Puff pastry appetizer, in the egg box, ready in 10 minutes
Ingredients:
puff pastry: 400 g (14 oz)
tomato paste: 60 g (2.1 oz)
oregano: 10 g (0.4 oz)
parmesan: 100 g (3.5 oz)
pepperoni salami: 150 g (5.3 oz)
mozzarella: 200 g (7.1 oz)
eggs: 1 pc
Sauce:
garlic: 3 pc
olive oil: 15 ml (0.5 fl oz)
salt: 10 g (0.4 oz)
black pepper: 5 g (0.2 oz)
mayonnaise: 100 g (3.5 oz)
lemon: 1 pc
salt: 10 g (0.4 oz)
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5 Puff Pastry Recipes | Quick & Easy Appetizers
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Garlic Parmesan Twists
1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.
Spinach & Artichoke Cups
1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min
Mushroom, Thyme & Goat Cheese Pinwheels
1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min
French Onion Puffs
2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.
Blue Cheese, Fig & Walnut Blossoms
1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten
Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min
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How to make mushroom and beetroot sausage rolls - a recipe from the National Trust
Ideal for lunches, teatimes or for a picnic, we've put a twist on a classic snack - the sausage roll. In this video, see how to make these delicious mushroom and beetroot rolls. They're quick and simple to bake, they're suitable for vegans and they're an ideal way to introduce more vegetables into your diet. You can find lots more recipes from our cafés on our website, so get cooking with
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