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Thursday, December 31, 2009

Sausage & Mushroom Puff Pie

As I said in my last post, I planned on using my second piece of puff pastry for something savory. After making and tasting this today, I decided to do a second entry in the Pepperidge Farm 1,2,3 Puff! contest in the Main Dish category.

I think this recipe would work well as a main dish for any meal. I would pair it with fresh fruit for breakfast, a light salad for lunch, or maybe steamed veggies for dinner. Also, I ate my serving today at room temperature. I think that helped some of the flavors, especially the thyme and Dijon mustard, come through a little more.

This recipe definitely has a longer ingredient list than my Salted Chocolate Orange Croissants, but it was almost as easy to prepare.

Stay tuned to find out if I placed in the contest! The winner will be announced January 15 and will receive an all expenses paid trip for two to NYC, including a tour of NYC’s acclaimed pastry shops. Wouldn’t that be exciting?

Sausage & Mushroom Puff Pie
* a Rachel ♥s Food creation*
serves 8

- 2 sheets Pepperidge Farm puff pastry, thawed according to package directions
- 2 t. olive oil
- 8 oz. white mushrooms, roughly chopped
- ½ medium onion, diced
- 1 garlic clove, minced
- 8 oz. mild bulk pork or turkey sausage
- ½ t. salt
- ½ t. black pepper
- ¼ t. red pepper flakes
- ½ t. dried thyme
- 2 T. Dijon mustard
- 1 c. sharp cheddar cheese, shredded
- egg wash (1 egg beaten with 1 T. water)
- coarse salt and black pepper

To make filling:
Heat olive oil in a skillet over medium heat. Add the mushrooms, onion, and garlic and cook until browned. Add the sausage, breaking it up into small pieces, and cook until sausage is browned and cooked through. Drain off any fat, and then stir in salt, black pepper, red pepper flakes, and thyme.
Set aside to cool slightly.

To assemble:
Preheat oven to 425 degrees.
Lay 1 sheet of puff pastry flat on a baking sheet lined with parchment paper. Brush on Dijon mustard, leaving a 1 inch border all around the pastry. Top with sausage mixture and shredded cheese. Brush the border with egg wash.
Lightly roll out the 2nd piece of puff pastry (so it will cover the filling and meet the 1 in. border) and lay over the sausage and cheese filling. Lightly press so the edges will stick together. Trim any uneven edges with a pizza cutter or sharp knife.
Brush the entire pie with egg wash and sprinkle with coarse salt and black pepper. Use a sharp knife to cut three small slits in the top of the pastry to vent steam.

To bake and serve:
Bake at 425 for 12-15 minutes until puffed and golden brown. Let the pie sit for 5 minutes before cutting. Cut into squares or strips and serve.


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