Stovepipe Savory Pastries Recipe

Introduction

Stovepipe Savory Pastries are delightful bite-sized treats filled with rich mushroom or spinach fillings wrapped in flaky puff pastry. Perfect for parties or a savory snack, these pastries combine robust flavors and a crisp texture that will keep everyone coming back for more.

Ingredients

• 1 recipe Fast and Easy Puff Pastry
• 2 tablespoons (28g) butter
• 1/2 cup (78g) onions or shallots, minced
• 2 cups (156g) mushrooms, ground or finely chopped
• 1/4 cup (57g) dry sherry or brandy
• 2 teaspoons dried chives
• 2 teaspoons dried parsley
• 1 teaspoon Worcestershire sauce
• 3 ounces (85g) cream cheese
• Salt and pepper to taste
• 1 1/4 to 1 1/2 pounds (567g to 680g) bulk sweet or hot Italian sausage
• 1 tablespoon (14g) olive oil
• 1 cup (156g) onions, diced
• 10-ounce (283g) package chopped frozen spinach, thawed and well-drained
• 1/2 cup (21g) breadcrumbs, fresh preferred
• 1 cup (113g) fontina, grated
• 1 cup (113g) Parmesan cheese, grated
• 3/4 cup (106g) pine nuts

Instructions

1. Step 1: To make the mushroom filling, melt butter in a large skillet over medium heat. Add the minced onions and cook until translucent. Stir in the ground mushrooms and cook until they release their liquid, then cook until the mixture is dry.
2. Step 2: Add the dry sherry, dried chives, dried parsley, and Worcestershire sauce. Continue cooking until dry again, then stir in the cream cheese. Taste, season with salt and pepper, and remove from heat. Let cool completely before using.
3. Step 3: To make the spinach filling, heat olive oil in a large skillet over medium heat. Cook the diced onions until translucent. Add the drained spinach and breadcrumbs, stirring to combine. Remove from heat and stir in the fontina, Parmesan, and pine nuts. Season with salt and pepper and cool completely.
4. Step 4: Divide the puff pastry dough into four equal rectangles. On a floured surface, roll out one portion into a 5″ x 13″ rectangle, trim edges for straight lines, and save scraps for later.
5. Step 5: Shape your chosen filling into a rope about 3/4″ in diameter and place it down the center of the dough rectangle. Wet one long edge with water, then roll the other edge over the filling to enclose it. Wrap and freeze for 30 to 40 minutes while preparing the rest.
6. Step 6: Gather all dough scraps, stack, and roll them out again. Cut about 48 circles, re-rolling as needed. Place circles on a parchment-lined baking sheet and refrigerate.
7. Step 7: Remove the semi-frozen filled rolls from the freezer and slice each into 12 pieces. Brush the dough circles with water or beaten egg. Place a filled piece on each circle and press edges to seal. Refrigerate up to 24 hours or freeze for longer storage.
8. Step 8: When ready to bake, preheat oven to 400°F. Arrange pastries on a parchment-lined sheet and bake for 15 minutes until golden brown. Let cool for 5 minutes before serving, as filling will be hot.

Tips & Variations

• For a vegetarian option, skip the sausage and increase the mushroom and spinach fillings.
• Substitute dry sherry with dry white wine or apple cider vinegar for a different flavor profile.
• Brush pastries with egg wash before baking for a glossy, golden finish.
• Use freshly grated cheeses for better melting and richer flavor.

Storage

Store unbaked, sealed pastries in the refrigerator for up to 24 hours or freeze for up to 3 months. Bake directly from the freezer, adding a few extra minutes to baking time. After baking, keep leftovers refrigerated in an airtight container for up to 3 days and reheat gently in the oven to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastries entirely ahead of time?

Yes, you can assemble and seal the pastries, then refrigerate for up to 24 hours or freeze them. Bake directly from cold or frozen as needed.

What can I use if I don’t have fresh breadcrumbs?

You can substitute with store-bought dried breadcrumbs or crushed crackers. Just be sure to use them sparingly to avoid dryness.

Stovepipe Savory Pastries Recipe

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4.8 from 91 reviews

Stovepipe Savory Pastries are delicious puff pastry rolls filled with flavorful mushroom or spinach fillings combined with Italian sausage and cheeses. These bite-sized pastries are perfect as an appetizer or snack, featuring a golden, flaky crust and rich, savory interiors. They are made by preparing two distinct fillings, assembling them into puff pastry rolls, slicing, sealing with dough circles, and baking until golden.

• Author: Elena
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 48 pastries 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 recipe Fast and Easy Puff Pastry

Mushroom Filling

• 2 tablespoons (28g) butter
• 1/2 cup (78g) onions or shallots, minced
• 2 cups (156g) mushrooms, ground or finely chopped
• 1/4 cup (57g) dry sherry or brandy
• 2 teaspoons dried chives
• 2 teaspoons dried parsley
• 1 teaspoon Worcestershire sauce
• 3 ounces (85g) cream cheese
• Salt and pepper to taste

Spinach Filling

• 1 tablespoon (14g) olive oil
• 1 cup (156g) onions, diced
• 10-ounce (283g) package chopped frozen spinach, thawed and well-drained
• 1/2 cup (21g) breadcrumbs, fresh preferred
• 1 cup (113g) fontina, grated
• 1 cup (113g) Parmesan cheese, grated
• 3/4 cup (106g) pine nuts
• Salt and pepper to taste

Sausage Filling

• 1 1/4 to 1 1/2 pounds (567g to 680g) bulk sweet or hot Italian sausage

Instructions

1. Prepare Mushroom Filling: In a large skillet, melt the butter over medium heat. Add the minced onions and cook, stirring occasionally, until translucent. Add the ground or finely chopped mushrooms and cook until they release their liquid. Continue cooking until the mixture is dry. Stir in the dry sherry or brandy, dried chives, dried parsley, and Worcestershire sauce. Cook again until dry, then stir in the cream cheese. Season with salt and pepper to taste. Remove from heat and let cool completely before use. This quantity fills about 20 pastries.
2. Prepare Spinach Filling: In a large skillet, heat olive oil over medium heat. Add diced onions and cook until translucent. Stir in thawed, drained spinach and fresh breadcrumbs until well combined. Remove skillet from heat, then stir in grated fontina, Parmesan cheese, and pine nuts. Adjust seasoning with salt and pepper. Allow the mixture to cool completely before filling pastries. This yields about 3 cups, enough for the entire batch of dough.
3. Prepare Sausage Filling: (While the recipe mentions the quantity of sausage, there is no further instruction for cooking it in this recipe. Presuming it is cooked and crumbled during assembly or combined with spinach or mushroom filling as desired.)
4. Roll Out Dough: Divide puff pastry dough into four equal rectangles. Keep unused portions refrigerated. On a floured surface, roll one portion into a 5″ x 13″ rectangle. Trim sides and ends to create straight edges and save scraps to roll out later for pastry bottoms.
5. Form Filling Ropes and Assemble: Shape your chosen filling into a rope approximately 3/4″ in diameter. Place this rope down the center of the pastry rectangle. Moisten one long edge of dough with water, then roll the other edge over to enclose the filling, forming a log. Wrap these logs and freeze for 30 to 40 minutes while rolling and filling the rest of the dough.
6. Prepare Dough Circles: Gather all dough scraps, stack, and roll out again. Cut 4 dozen 1″ diameter circles. Place these on a parchment-lined baking sheet and refrigerate.
7. Cut and Seal Pastries: Once filled rolls are semi-frozen and firm, slice each log into 12 pieces. Remove dough circles from refrigerator and brush them with water or beaten egg. Place each sliced filled dough piece onto a dough circle and press edges to seal completely. At this stage, pastries can be refrigerated up to 24 hours or frozen for longer storage.
8. Bake Pastries: Preheat oven to 400°F (204°C). Arrange desired number of pastries on a parchment-lined baking sheet. Bake for approximately 15 minutes or until golden brown and flaky. Allow to cool for 5 minutes before serving as filling will be very hot.

Notes

• Ensure mushroom mixture is dry before adding cream cheese to prevent soggy pastry.
• Thoroughly drain spinach to avoid excess moisture in the filling.
• Pastries can be assembled ahead and stored in refrigerator or frozen for convenience.
• Use beaten egg wash for a glossy, golden pastry finish.
• Adjust herbs and seasoning according to taste preferences.

Keywords: Stovepipe pastries, puff pastry, mushroom filling, spinach filling, Italian sausage, savory pastries, appetizer recipe, party snacks