From the recipe files of chef Russell Stannard, Rabbit Hill Inn.

Ingredients:

1 sheet puff pastry cut into 10 disks (3 inches diameter)

3 Tablespoons ground and cooked sweet Italian sausage

3 Tablespoons minced, cooked oyster mushrooms

2 Tablespoons goat cheese

2 teaspoons ground, toasted pistachios

2 teaspoons minced basil

Butter both sides of pastry disks. Place a disk on a cookie sheet and add half (1-1/2 tablespoons) of the ground sausage. Place another disk on top of the sausage, pressing the edges to seal. Add a tablespoon of goat cheese and a teaspoon of basil to this layer and cover with another disk, pressing edges to seal. Place half of the mushrooms as the next layer. Again, cover with a disk and press to seal. Put a teaspoon of pistachios on this final layer, cover with a disk, and press edges to seal. Repeat the steps with remaining disks and other half of ingredients.

The final outcome will be shaped like a dome. Brush the entire dome with butter and bake for 25 to 30 minutes at 350 degrees until lightly brown. When complete, you will see that the dough has expanded, bringing the proper shape to the napoleons.

Makes: 2 Napoleons

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