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Creamy boudin bites

Featured in Nibbles and bites when hunger strikes.

This dish flips the classic on its head with boudin replacing chicken. The mushrooms and Porto sauce bring indulgence to this hearty favorite.
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alicia in the kitchen
Updated on Mon, 17 Mar 2025 15:01:31 GMT
Flaky stuffed bites with a creamy mushroom sauce, served alongside fresh rocket leaves. Pin it
Flaky stuffed bites with a creamy mushroom sauce, served alongside fresh rocket leaves. | tasteofsavor.com

Some dishes instantly take me back to my family kitchen, and vol-au-vents are definitely one of them. I've put my own spin on this classic by pairing white pudding with mushrooms. The outcome is heavenly - a treat that makes my guests' eyes light up from the very first bite.

A mouthwatering treat I can't resist

In my kitchen, I love whipping up dishes that tell a story. These golden pastry shells hide a treasure trove of flavors - soft white pudding and aromatic mushrooms swimming in my creamy Port sauce. Every mouthful brings pure joy, striking the perfect balance between flaky pastry and silky filling.

Shopping list for your feast

  • White pudding: 3 morel-flavored sausages for extra kick
  • Mushrooms: 450g of whatever's in season
  • Puff pastry: 4 rounds, store-bought or homemade depending on your time
  • Shallots: 3 fresh ones, chopped tiny
  • Butter: 40g of tasty semi-salted
  • Flour: 40g to thicken the sauce
  • Stock: 500ml hot chicken broth
  • Port wine: 6cl for flavor
  • Cream: 100ml thick and rich
  • Lemon: One to brighten everything up
  • Salt and pepper: Add as much as you want

Kitchen steps made simple

The pastry shells:
Stack my pastry discs and lovingly cut out circles. Brush with egg wash and bake for 30 minutes at 200°C.
The tasty filling:
Brown the pudding then cook the mushrooms. Using the same pan, let the shallots soften, add flour and stock, and watch the sauce turn silky. Finish with lemon juice, Port, cream, and mix everything together.
The finishing touch:
Keep pastry shells warm and fill them just before serving to maintain crispness. Serve with a lemony side salad for perfection.
Three puff pastry tartlets filled with mushrooms and creamy sauce, arranged on a decorative plate. Pin it
Three puff pastry tartlets filled with mushrooms and creamy sauce, arranged on a decorative plate. | tasteofsavor.com

My insider cooking tips

For special gatherings, I splurge on truffle-infused white pudding - a real indulgence. I switch up mushrooms based on what looks good at the market - chanterelles, porcini, or button mushrooms. I often make the sauce ahead and gently reheat it when guests arrive. Pair with a dry white wine or champagne and you'll create pure magic.

Frequently Asked Questions

→ Can these be prepped early?
Store the empty pastries in a sealed box overnight. Heat filling gently before serving but stuff the bites just before eating.
→ What mushrooms work best?
Pick a mix like button mushrooms, oyster, shiitake, or chanterelles. Wild mushrooms bring more flavor.
→ How do I keep the pastry crisp?
Stuff bites right before serving, keeping the sauce thicker. Warm up the pastry shells ahead of stuffing them.
→ What can replace Porto?
Swap in Madeira or Cognac. No alcohol? Use grape juice with a touch of balsamic vinegar.
→ How do I get puffy pastry?
Layer puff pastry carefully and avoid pressing the central cutter too hard. Egg wash helps with a gorgeous golden finish.

Boudin mushroom bites

Flaky creamy bites stuffed with boudin and mushrooms, wrapped in a rich Porto sauce. A fancy spin on a timeless favorite.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: Alicia

Category: Appetizers

Difficulty: Difficult

Cuisine: French

Yield: 6 Servings (6 filled pastries)

Dietary: ~

Ingredients

01 3 white sausages with morels or plain.
02 450 g of mixed mushrooms.
03 4 puff pastry sheets.
04 1 egg for brushing.
05 3 shallots.
06 40 g of butter.
07 40 g of flour.
08 Juice of 1 lemon.
09 500 ml chicken broth.
10 6 cl of Port wine.
11 100 ml thick cream.
12 Salt.
13 Pepper.

Instructions

Step 01

Stack 4 sheets of puff pastry. Use a 9 cm cutter to make 6 large circles, marking each center lightly with a 6 cm cutter without cutting through. Brush with egg and bake for 30 minutes at 200°C.

Step 02

Slice the sausages into 1.5 cm pieces and chop up those shallots. Heat the broth on the side.

Step 03

Brown the sausage slices for 15-20 minutes. Set aside. Toss the mushrooms in the same pan to cook them, then put them with the sausages.

Step 04

Sauté the shallots in butter, stir in the flour. Gradually whisk in the broth in three parts. Add the lemon juice, cream, and Port wine. Season and mix well.

Step 05

Combine the mushrooms and sausages with the sauce. Reheat the puff pastries and fill them up just before serving.

Notes

  1. Serve with a salad dressed in lemon vinaigrette.
  2. Only fill the pastries at the last minute to keep them crispy.

Tools You'll Need

  • Oven.
  • Cutters (9 cm and 6 cm).
  • Skillet.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 15 g