“I had this appetizer at a home party. I had to have the recipe. When I asked it was just so simply put. "Wrap kielbasa in pastry, brush with egg, bake and dip." She didn't know what mustard she used because her husband just grabbed it from the store shelf, now the jar was long gone. In a search of the grocery aisle I spied this jar of Honeycup mustard. The ingredients sounded yummy and could of been what she had. Bought it! Baked it up! Yummy! Yummy! NOTE: I do think you could use puff pastry instead of pastry sheets. You might be able to slather the Honeycup mustard on the kielbasa before rolling it up in the pastry sheets....I am certainly going to try it next time I bake it up. Please don't substitute the mustard without trying this first....it is a thick mustard that is both sweet and sharp. It is a product of Canada, so might be found in the specialty aisle if not with the mustards.”
1 ring kielbasa

Ingredients Nutrition

  • 1 ring kielbasa
  • 1 (8 ounce) jar Honeycup mustard (no substitutes)
  • 2 sheets pastry dough (2 sheets in box) or 2 sheets puff pastry
  • 1 egg, beaten


  1. Preheat oven to 375 degrees.
  2. Cut the kielbasa in half.
  3. Roll each half in one pastry sheet, sealing the ends.
  4. Brush the pastry sheet with beaten egg.
  5. Place on sheet pan.
  6. Bake until the crust is golden, about 20 minutes.
  7. Slice in bite size pieces.
  8. Dip in the Honeycup mustard.

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