- 1 (9.5 ounce) package Pepperidge Farm® Mini Puff Pastry Shells
- 1/2 pound kielbasa, diced
- 1/2 cup white wine
- 2 tablespoons brandy
- 2 tablespoons packed brown sugar
- 1 tablespoon Dijon-style mustard
- 1/4 cup chopped chives
- Bake, cool and remove the “tops” of the pastry shells according to the package directions.
- Heat the kielbasa, wine, brandy, brown sugar and mustard in a 3-quart saucepan over medium-high heat to a boil. Cook and stir for 15 minutes or until the liquid is reduced to a syrup-like consistency.
- Divide the kielbasa mixture among the pastry shells. Sprinkle with the chives. Serve immediately.