A Special Quick Cooking Corner Recipe

This is my version of a tapa. Except Polish. Tapas can be Polish right? Sure they can.

Kielbasa and Onion Filo Shells

What you need:

  • Athen’s Plain Mini Filo Shells
  • A little less than half a package of Kielbasa (I will illustrate don’t worry)
  • 1 small onion
  • Honey Mustard
  • 2 tablespoons of butter

This recipe is all about your taste. Hence the lack of direct measurements. The more shells you want to make, the more Kielbasa and Onion and such you will need.

1. Mince onion, dice kielbasa. And I mean dice, you’ll see how small the shells are, and you need to get a spoonful of mixture into those shells.

2. Melt butter over medium heat in non-stick frying pan.

3. Add onion. Cook until onion starts to sweat. About 3 minutes.

4. Add kielbasa. Cook, stirring occasionally for about 10 minutes. You want the onions and kielbasa to start to brown.

5. Take onion/kielbasa mixture off heat. Add honey mustard. Now this is where personal preference comes in. I like to glaze everything in a ton of mustard. If you don’t like mustard all that much, add less. What is important here is that the mustard should act as a binding agent, we need everything to stick together so it doesn’t all fall apart when you attempt to eat it.

6. Spoon kielbasa/onion/mustard mixture into filo shells.

7. Cook filo shells for 8 minutes in a 350 degree oven.

Now the illustration of kielbasa. When you buy kielbasa it should come in a curved shape as such…

Kielbasa!

You will want to cut the kielbasa sometime before it begins to curve. That is, get the straightest and longest possible piece you can for the recipe. This should maybe be about 6oz….which is less than 1/2 lb….its like 3/8 of a lb. if that helps anyone.

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