Sausage and Chicken Puff Pastry Shells: A Savory Delight
Are you looking for a crowd-pleasing appetizer, a satisfying lunch, or a delightful light dinner? Look no further than these scrumptious Sausage and Chicken Puff Pastry Shells! This recipe combines the savory flavors of sausage and chicken with the flaky, buttery goodness of puff pastry, creating a culinary experience that’s both comforting and elegant. The individual servings make them perfect for parties, potlucks, or simply a special treat for your family. This recipe is easily customizable to suit your taste preferences. Feel free to experiment with different types of sausage, vegetables, and cheeses to create your own unique version.
This detailed guide will walk you through each step of the process, ensuring you achieve perfect results every time. So, gather your ingredients and let’s get started!
## Ingredients You’ll Need:
* **Puff Pastry:** 1 package (usually 2 sheets) of frozen puff pastry, thawed according to package directions.
* **Sausage:** 1 pound of Italian sausage (sweet or hot), removed from casings.
* **Chicken:** 1 pound of boneless, skinless chicken breasts, cut into small cubes.
* **Onion:** 1 medium yellow onion, finely chopped.
* **Garlic:** 2 cloves garlic, minced.
* **Mushrooms:** 8 ounces of cremini mushrooms, sliced.
* **Bell Pepper:** 1 red bell pepper, finely chopped.
* **Spinach:** 5 ounces fresh spinach, roughly chopped.
* **Chicken Broth:** 1/2 cup chicken broth.
* **Heavy Cream:** 1/2 cup heavy cream.
* **Parmesan Cheese:** 1/4 cup grated Parmesan cheese.
* **Olive Oil:** 2 tablespoons olive oil.
* **Dried Thyme:** 1 teaspoon dried thyme.
* **Dried Rosemary:** 1/2 teaspoon dried rosemary.
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Egg:** 1 large egg, beaten (for egg wash).
* **Optional Garnish:** Fresh parsley, chopped.
## Equipment:
* Large skillet or frying pan
* Cutting board
* Chef’s knife
* Mixing bowl
* Baking sheet
* Parchment paper or silicone baking mat
* 3-inch round cookie cutter (or a sharp knife)
* Small bowl for egg wash
* Pastry brush
## Step-by-Step Instructions:
**1. Prepare the Puff Pastry:**
* The most critical step is to properly thaw your puff pastry. Remove the puff pastry from the freezer and place it in the refrigerator overnight, or for at least 4-6 hours. This slow thawing process prevents the pastry from becoming sticky and difficult to work with.
* Once thawed, gently unfold the puff pastry sheets on a lightly floured surface. If the pastry feels too warm or sticky, return it to the refrigerator for a few minutes to chill.
**2. Make the Puff Pastry Shells:**
* Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the puff pastry from sticking and make cleanup easier.
* Using a 3-inch round cookie cutter, or a sharp knife, cut out circles from the puff pastry sheets. You should be able to get approximately 12 circles from two sheets, depending on how closely you cut them.
* To create the “shell” effect, lightly score a smaller circle (about 2 inches in diameter) inside each puff pastry circle, being careful not to cut all the way through. This will allow the center to puff up nicely while creating a well to hold the filling.
* Place the puff pastry circles on the prepared baking sheet, leaving some space between each one.
**3. Prepare the Egg Wash:**
* In a small bowl, whisk together the beaten egg with a tablespoon of water. This creates an egg wash that will give the puff pastry a beautiful golden-brown color and a slightly glossy finish.
**4. Brush the Puff Pastry:**
* Using a pastry brush, gently brush the tops of the puff pastry circles with the egg wash, avoiding the scored inner circle. This will help them brown evenly in the oven.
**5. Bake the Puff Pastry Shells:**
* Bake the puff pastry shells in the preheated oven for 12-15 minutes, or until they are golden brown and puffed up. Keep a close eye on them, as they can burn quickly.
* Once baked, remove the puff pastry shells from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. While the shells are cooling, you can start preparing the filling.
**6. Prepare the Sausage and Chicken Filling:**
* In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the Italian sausage (removed from casings) and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
* Add the chopped onion and minced garlic to the skillet and cook until the onion is softened and translucent, about 3-5 minutes. Stir frequently to prevent burning.
* Add the cubed chicken breasts to the skillet and cook until they are browned on all sides and cooked through, about 5-7 minutes. Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure food safety.
* Add the sliced mushrooms and chopped bell pepper to the skillet and cook until the mushrooms are softened and the bell pepper is slightly tender, about 5-7 minutes. Stir occasionally.
* Stir in the chopped spinach and cook until it wilts, about 2-3 minutes. It will shrink significantly as it cooks.
**7. Simmer the Filling:**
* Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
**8. Add the Cream and Cheese:**
* Stir in the heavy cream and grated Parmesan cheese. Continue to simmer for another 2-3 minutes, stirring constantly, until the sauce is smooth and creamy.
**9. Season the Filling:**
* Season the filling with dried thyme, dried rosemary, salt, and black pepper to taste. Adjust the seasoning as needed to suit your preferences. Remember that the sausage and Parmesan cheese already contain salt, so be careful not to over-salt the filling.
**10. Assemble the Puff Pastry Shells:**
* Once the puff pastry shells have cooled slightly, gently press down the center of each shell to create a well for the filling. You can use a spoon or your fingers to do this.
* Spoon the sausage and chicken filling into the puff pastry shells, filling them generously. Make sure each shell gets a good portion of the meat, vegetables, and sauce.
**11. Bake Again (Optional):**
* For an extra layer of flavor and warmth, you can bake the assembled puff pastry shells in the preheated oven for another 5-7 minutes, or until they are heated through and the filling is bubbly. This step is optional, but it can enhance the overall taste and texture of the dish.
**12. Garnish and Serve:**
* Garnish the Sausage and Chicken Puff Pastry Shells with fresh chopped parsley, if desired. This adds a pop of color and a fresh, herbaceous flavor that complements the savory filling.
* Serve the puff pastry shells immediately while they are warm and the puff pastry is still flaky. They are best enjoyed fresh.
## Tips and Variations:
* **Sausage Variations:** Experiment with different types of sausage to find your favorite flavor combination. Chorizo, Andouille, or even breakfast sausage would all work well in this recipe.
* **Vegetable Additions:** Feel free to add other vegetables to the filling, such as zucchini, carrots, or peas. Just make sure to cook them until they are tender before adding them to the mixture.
* **Cheese Options:** You can substitute different types of cheese for the Parmesan cheese, such as Gruyere, Swiss, or mozzarella. These cheeses will add a different flavor profile to the filling.
* **Spicy Kick:** Add a pinch of red pepper flakes to the filling for a spicy kick. Or, use hot Italian sausage instead of sweet Italian sausage.
* **Cream Cheese Variation:** Incorporate 4 ounces of softened cream cheese into the filling along with the heavy cream for an even creamier texture and richer flavor. Combine the cream cheese with the heavy cream before adding it to the skillet to ensure it blends smoothly.
* **Make-Ahead Option:** You can prepare the sausage and chicken filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to assemble the puff pastry shells, simply reheat the filling on the stovetop before spooning it into the shells. You can also bake the puff pastry shells ahead of time and store them in an airtight container at room temperature for up to 2 days.
* **Freezing Option:** You can freeze the assembled puff pastry shells before baking them. Simply place them on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag or container. When you’re ready to bake them, bake them directly from frozen, adding a few extra minutes to the baking time.
* **Leftovers:** Leftover Sausage and Chicken Puff Pastry Shells can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
* **Herb Variations:** Experiment with different fresh herbs such as basil, oregano, or chives. Add them towards the end of the cooking process to preserve their fresh flavor. A sprinkle of fresh herbs after baking adds a vibrant finishing touch.
* **Wine Pairing:** A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with these savory puff pastry shells. The acidity of the wine will cut through the richness of the filling, creating a balanced and enjoyable meal.
## Serving Suggestions:
* Serve these Sausage and Chicken Puff Pastry Shells as an appetizer at your next party or gathering. They are sure to be a crowd-pleaser.
* Enjoy them as a satisfying lunch or light dinner. Serve them with a side salad or a cup of soup for a complete meal.
* Pack them in a lunchbox for a delicious and convenient on-the-go meal.
* Bring them to a potluck or picnic. They travel well and are easy to serve.
## Nutritional Information (Approximate):**
* Calories: Approximately 350-450 per puff pastry shell (depending on filling amount).
* Fat: 25-35 grams
* Protein: 15-20 grams
* Carbohydrates: 20-25 grams
*Please note that nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*
## Conclusion:
These Sausage and Chicken Puff Pastry Shells are a delightful and versatile dish that’s perfect for any occasion. With their flaky, buttery crust and savory filling, they are sure to impress your family and friends. The recipe is easy to follow and customizable, so you can create your own unique version to suit your taste preferences. So, go ahead and give it a try! You won’t be disappointed.