If you follow me over on Instagram, you’ll know that we had a superb salmon wellington back in April. It was seriously dreamy. We hadn’t actually had a pastry dish since then, and I’d been dying to get my hands on some puff pastry and make something yummy – enter stage right my sausage, chorizo and mushroom tartlet recipe.
Now, I would make my own pastry. I have before. But to be honest, it can be hard work and sometimes there’s no point when there are some fab pre-made, rolled pastries out there (and my Grandma says this too). Even better, when these pastries can be kept on-hand in the fridge for whenever you’re ready. For those days when you fancy a quick cheese twist, tartlet dinner or mini en croute. We haven’t been keeping pastry in the fridge all that much .. but that’s definitely changed recently. There are so many more recipes I want to make – so keep an eye out!
Pastry is so versatile too! Sweet or savoury. All manner of fillings or toppings work wonders. You really can shake it up just by changing what you add. But there are obviously some ultimate combos and those are the ones I’m dying to discover. I think this is definitely one of those. A dreamy combo.
The tender herby pork, the rich and spicy chorizo, the garlic, the mushrooms and the mild cheese all go beautifully together.
Combining flavoursome Cumberland sausages, with that signature chorizo flavour, plenty of garlic, onions, soft mushrooms and all that stretchy yet mild cheese – it works so well for the topping of a tartlet. The cream cheese ensures it doesn’t go dry, and there are so many flavours which compliment each other. The puff pastry rises around all of this in the middle, and comes out golden and flaky – it also doesn’t go soggy under the toppings.
This went down a treat with Chris, who’s been getting so creative himself in the kitchen recently! It’s a fantastic dinner served with a side salad or greens. My fave sides for this dish being wilted kale with garlic, pepper butter, green beans and Tenderstem. But whatever veg you have on hand will be fab too! I served mine with carrots and a portion of frozen mixed veggies. We’ve been loving the bags of frozen veg recently as it’s so convenient and doesn’t go off so quick. We also found out that it keeps the nutrients well!
If you’re extra hungry, add some chunky wedges or herby potatoes. Don’t forget, you often serve a pie with mash or chips, dependent on where you are – so potatoes are definitely a great side too.
This dish is hugely satisfying on days where you fancy something a little more comforting. Also equally when you fancy a lightish dinner in the garden.
The full sausage, chorizo and mushroom tartlet recipe is below – I hope you enjoy it as much as we did. As always, please do share what you think – I would love to hear from you.
What have you been making recently?
I’m going to continue experimenting with pastry, as well as making a few classics which are always winners. So do keep your eyes out on here and over on Instagram.
Sausage, chorizo and mushroom tartlets
Quick and easy lunch or dinner using pre-made puff pastry. Delicious with salad or greens.
- 180 g Puff Pastry ready-made, rolled
- 2 tbsp low fat cream cheese
- 1/2 tsp garlic powder
- salt & black pepper for seasoning
- 2 cumberland pork sausages
- 40 g chorizo
- 1 onion
- 75 g closed cup mushrooms
- 50 g mozzarella
- milk splash for brushing pastry
Preheat the oven to 200°C and line a baking tray with foil.
Cut the rolled puff pastry into two. These will form the bases for your two tartlets. Then using a knife, carefully mark out a rectangle in the middle, roughly 1cm from the edge - ensure you don't actually cut through. This will form the border for your tartlets. Place the tartlets on your baking tray.
Spread the middle of your tartlets (the rectangle you marked out) with the low fat soft cheeae, and sprinkle with garlic powder, salt and black pepper.
Cut the pork sausage into five or six pieces, and chop the chorizo into small bits, then scatter over the middle sections of your tartlets. Ensure all toppings don't cover the 1cm edge/border of your tartlets.
Slice the onion and mushrooms and add to your tartlets. Cover the toppings with the mozzarella - again ensuring it remains in the middle, not covering the border.
With a pastry brush, brush the edges of your tartlets with milk - this will help give them a golden finish (alternatively you can use egg wash). Pop in the centre of the oven for 20 mins - until the pastry has risen and is golden, and the sausage has cooked.
Serve with a side salad or green vegetables - or if you're extra hungry, some potatoes or chunky wedges too! Enjoy.