Mini Sausage Stuffing Tarts
Preheat oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.Advertisement
Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add 1 egg and oil; beat until well combined, scraping down the sides as needed. Add all-purpose flour and pastry flour; mix until just combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, cook sausage, mushrooms, onion, and celery in a large skillet over medium heat, stirring, until the sausage is browned and the vegetables are tender, about 9 minutes. Remove from heat. Add bread, cherries, and rosemary (or sage). Whisk the remaining 1 egg and water in a small bowl. Drizzle over the sausage mixture and stir until combined.
Divide the dough into 24 equal balls. Press each ball evenly into the bottom and up the sides of a muffin cup. Spoon the sausage mixture evenly into the dough cups.
Bake until the filling is heated through and the crust is golden brown on the edges, 15 to 20 minutes. Let cool on a wire rack for 5 minutes. Serve warm.
Tip: To dry and crumble 1 slice of bread, let the bread dry out overnight or bake at 300 degrees F until dry, about 8 minutes. Crumble with your hands or in a food processor.
To make ahead: Prepare through Step 4; cover and refrigerate for up to 1 day. To serve, continue with Step 5, baking for 20 to 25 minutes.
Equipment: Mini muffin tin with 24 (1 3/4-inch) cups. (If you don't have one, use a standard tin with 12 (2 1/2-inch) cups instead and bake tarts for 25 to 30 minutes.)