Wednesday, August 29, 2012

Sausage and Mushroom Pinwheels

We were invited to celebrate A's surprise (belated) birthday at an art studio.  A's wife, C had planned and arranged for the few of us to gather at the art studio and do some painting. The owner of the studio allowed us to bring in some of our own food and drinks to enjoy while we painted. We had a lot of fun, the birthday boy was truly surprised and food was plentiful! I'll blog on that wonderful party in another post.

Anyway, as I hate going to parties empty handed and always try to make sure I have something in hand. I told C that I'll make some mushroom tartlets for the party even though she said we don't need to bring anything. On the day of the party (being a little disorganized),  I realized that I forgot a crucial ingredient for the tartlets; green onions. Not wanting to head out to the store again, I decided to go with making something else. Looking at what I had in the freezer and keeping in mind that I wanted to bring finger food... I decided to make some pinwheels. I'm glad I came out with this last minute idea as the birthday boy said it was delicious! Yay! The sprinkles of tomato in the pinwheel gave it a little pop of color. Here's the recipe.

*Makes 15 pieces

  • 1 Sheet Puff Pastry
  • 1 Fresh Sausage/Bratwurst, Casing Removed
  • 10 Oz Mushroom, Sliced
  • 1 Clove Garlic, Minced
  • Dash (or two) Black Pepper
  • 1/2 Tomato, Rib removed, Diced
  • 1 Tsp Fresh Chopped Parsley
  • 1/3 Cup Shredded Cheddar
  • 1/2 Tbsp Butter
  • 1-2 Tbsp All Purpose Flour
Preheat oven to 400F. In a pan over medium high heat, add bratwurst and butter. Break bratwurst apart into tiny pieces, then add mushroom slices and garlic. Sitr fry mixture until mushroom and sausage turns slightly golden brown. Remove from heat and add chopped parsley.

On a slightly floured surface, slightly roll out puff pastry with the short side closest to you. Spread the sausage and mushroom filling evenly. Start about 1 inch from the edge closest to you and stop about 2 inches from the edge furthest away from you. On both sides, make sure you leave about 1/3 inch "filling free". Then sprinkle chopped tomato and cheese adhering to the same guidelines for the sausage & mushroom spread.

Carefully using both hands, lift and roll the edge closest to you; making sure the roll is tight. Once you finished rolling, pinch both edges to keep the filling in. Then, cut the roll into about 15 pieces and place on a baking sheet lined with parchment paper (or foil).  Bake the pinwheels for 30-40 minutes until golden brown.

Enjoy it warm or at room temperature!

Simply June 

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