Tim Dineen

Really simple and really tasty!

  • 1/2 lb fresh sausage (I used a Cherry Maple pork sausage, but the flavor is only limited by your imagination and store offerings!)
  • 1 cup chopped mushrooms
  • 1 leek, chopped
  • 1/4 cup maple syrup
  • Cheese (I used Cranberry Stilton, but any cheese you like will do!)
  • 1 pkg  Puff Pastry (I’m not usually a “brand-name person” but Dufour is really good, as is Wegmans.  Just don’t use one with partially hydrogenated fat.  Use Butter!)

Sauté leeks and mushrooms until they begin to wilt.  Add crumbled sausage and cook until browned and cooked through.  Add maple syrup.  Taste for seasoning and add S&P if desired.  Cool.

Roll out puff pastry sheet to 16″ square.  Cut evenly into 16 4″ squares.  Place heaping teaspoon of cheese in center of each square.  Place sausage filling atop cheese and fold puff pastry into a package, seam side down.  Place on cookie sheet lined with parchment paper.

Brush with egg wash, if desired.

Bake in preheated 375° oven about 30 minutes, or until puffed and browned.