The Perfect Thanksgiving Appetizer: Mini Green Bean Casserole Puffs

With Thanksgiving in a couple weeks my pals Michael, Chelsea, Eden, Lexy, Julie, Courtney and I teamed up for a fun Friendsgiving progressive dinner party! Between us we’re sharing a bunch of posts that will collectively add up to one super tasty and stylish Friendsgiving. We’re sharing a ton of tasty dishes covering basically everything but the turkey so be sure to pop around and pin everyone’s posts! On my end, I’ve deconstructed the classic green bean casserole into perhaps the tastiest amuse-bouche you’ve ever eaten – mini green bean casserole puffs! They’re the perfect one-bite appetizer that will leave you wanting about fifteen more. If you have a larger crowd, double up the recipe because these will go quick!

This appetizer recipe is going to require you to make little mini cups from puff pastry, but promise me you won’t freak out over that! I swear it’s super easy and I even have step by step photos to walk you through the process. You’ll start with frozen puff pastry from the grocery store and end up with the crowd favorite appetizer at your Friendsgiving dinner. The filling is decadent and comes together in just a few minutes. Basically, these are really pretty simple to make but the presentation (and the flavor) is seriously extra.

You’ll find the full recipe below on the recipe card, but let’s talk about the puff pastry cups! Remove your puff pastry from the freezer and allow it warm a bit at room temperature, until thawed but still chilled. Lay each piece out flat (typically there are two per package) and find two circle cookie cutters of different sizes. I actually used one larger circle cutter that was about 1-1/2″ diameter and then the large end of a large pastry bag tip for my second. Cut out as many of the larger sized circles as you can from the puff pastry. Then go back and use the smaller circle to cut the center out of half the cut circles, so you’re left with half circles and half rings like seen above.

Create a quick egg wash by cracking an egg into a bowl and adding a big splash of water and whisking. Use a little brush or your finger to brush a light layer of egg wash over one side of one of the rings, then set it on top of a circle. The egg wash will help bind the two pieces of a puff pastry together, then finish with a light brush of egg wash on top. You’ll bake these on a baking sheet lined with parchment paper for about 12 – 15 minutes at 400° or until they’re golden.

When the cups come out of the oven, the centers will be puffed up a little bit so you can just use your finger tip to push it back down, resulting in the perfect little cup. If they’re a little lopsided, you can gently straighten them back up with no problem. Add a big spoonful of the mushroom filling, add a steamed green bean cut into thirds and top with caramelized onions. Green bean casserole totally reinvented, but lacking none of the comfort food goodness of the original!

Don’t forget to visit to all my friends so you can plan the best Friendsgiving dinner yet! I’ve linked them all up here. Enjoy!

A Friendsgiving Progressive Dinner Party

Cheesy Cauliflower Gratin from Inspired By Charm
Cranberry + Prosciutto Crostini from Pizzazzerie
Onion Tart from Julie Blanner
Easy Apple Crisp Cocktail from Sugar & Charm
Mini Bouquet Thanksgiving Place Cards from Lovely Indeed
Strawberry Pie with Fringe Crust from Proper

5.0 from 2 reviews

Mini Green Bean Casserole Puffs

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Author: Cyd Converse

Recipe type: Appetizer

Serves: 24

Ingredients

For the Filling

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 8 oz mushrooms, finely diced
• 1 small can cream of mushroom soup
• ½ cup heavy cream
• Salt and pepper to taste

For the Caramelized Onions

• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 tablespoons raw honey
• Salt and pepper

For the Green Beans

• 4 oz French cut green beans

For the Puffs

• 1 package frozen puff pastry
• 1 egg, beaten
• 1 tablespoon water

Instructions

For the Filling

1. Add olive oil and butter to a skillet and warm over medium-high heat
2. Add onion and soften until mostly translucent
3. Add garlic and sauté 1 to 2 minutes
4. Add mushrooms and continue to sauté until cooked down thoroughly
5. Add cream of mushroom soup, heavy cream and salt and pepper to taste, whisk to combine
6. Reduce heat to medium and continue to cook, stirring occasionally, until warmed through

For the Caramelized Onions

1. Add olive oil to a skillet and warm over medium-high heat
2. Add onion and soften until mostly translucent
3. Sprinkle with a pinch of salt and black pepper to taste
4. Add honey and continue to cook down until caramelized and slightly browned

For the Green Beans

1. Add to a steamer basket in a saucepan and steam over boiling water 2 - 3 minutes until cooked thoroughly
2. Remove from the heat, strain and pat dry

For the Puffs

1. Preheat oven to 400°
2. Remove puff pastry and warm until thawed, but still cool
3. Lay each piece out flat and find two circle cookie cutters of different sizes
4. Cut out as many of the larger sized circles as you can from the puff pastry
5. Use the smaller circle to cut the center out of half the cut circles, so you’re left with half circles and half rings like seen above
6. Crack egg into a bowl and add water, then whisk until well combined
7. Use a little brush or your finger to brush a light layer of egg wash over one side of one of the rings, then set it on top of a circle
8. Finish with a light brush of egg wash on top
9. Bake on a baking sheet lined with parchment paper for about 12 – 15 minutes until golden
10. Remove from the oven, allow to cool slightly then push the centers down if they puffed up during baking to create a little pastry cup

To Assemble

1. Fill each puff pastry cup to the top with mushroom filling
2. Cut a green bean into thirds and insert into the cup
3. Top with a heaping tablespoon of caramelized onions
4. Serve on a board and make extras!

3.5.3251

[Recipe + styling by Cyd Converse | Photos by Alice G. Patterson.]