Every time I make these appetizers, my guests ask for the recipe and enjoy them to the last bite, so I thought I would publish it.
Neese’s hot sausage or Jimmy Deans (1 pkg)
2 small boxes of sliced portabella mushrooms, finely chopped
1 can of cream of mushroom soup
2 T Shallots, finely chopped
1/4 tsp cayenne
2 tsp kitchen bouquet coloring/seasoning
2 packages of Pillsbury or Trader Joes puff pastry
Brown the sausage into small crumbles. Remove from pan but leave the grease in the pan.
Sauté mushrooms in same pan with the shallots, brown and translucent, add cayenne (optional)
Add the sausage and turn off heat, mix the can of mushroom into the mixture and then add the kitchen bouquet for color and flavor
thaw the puff pastry and roll out with a dusting of flour slightly larger than the rolled out package size (maybe 1/2 in all around)
cut each square into 16 squares
put two tsp of mixture on center of each square. Brush water on the edges of each square fold and seal. Make sure each is sealed well using tines of a fork if necessary.
Place on parchment and cook at 375 for 15 min (until lightly browned—each oven is different, so times vary)
Wish I had a photo, but they went too fast!