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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/stovepipe-savory-pastries-recipe/