This is a great snack and tea companion. Crunchy puff pastry filled with vegetarian sausage and cheese, baked for perfection. If you like borek, or spanakopita you will love this.
- 1 box of frozen Puff Pastry Sheets (includes 2 ready-to-bake sheets), thawed but still cool
- 1 t olive oil
- 6 oz crimini mushrooms, chopped
- 1 onion, diced
- 1/2 t salt
- 1/2 lb vegetarian sausage such as MorningStar Sasuage Patties
- 2 oz cream cheese
- 1/2 c + 4 T cheddar, shredded
- 1 egg (or egg substitute), beaten
Toast the vegsausage patties for 14 minutes at 400°F. After they have cooled, cut them in quarters and pulse them in a food processor until they are size and consistency of ground beef.
Prepare the ingredients as described in the ingredients list.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, until the mushroom mixture is very tender, about 6-8 minutes. Remove from the heat. Stir in the ground veg sausage, cream cheese, and 1/2 c of cheddar until well blended.
Heat the oven to 400°F.
Lay the puff pastry sheets down on a cutting board. Brush with egg. Sprinkle with the remaining 4 T of shredded cheddar. Spread the filling mixture on the pastry sheets evenly. Roll the sheets into very very loose tubes. Cut them into half inch slices with a sharp knife carefully (total of 20 slice). Lay slices flat on a greased baking sheet, and spread out into a wide circle to give the puff pastry room to expand. Brush with the remaining beaten egg. Bake for 20-30 minutes or until the pastry on the inside of the swirl is cooked and the pastry is golden brown. Serve warm or at room temperature.