Introduction
Sausage-Stuffed Puff Pastry is a crowd-pleasing appetizer or snack that combines the buttery, flaky layers of puff pastry with the savory goodness of seasoned sausage. It’s easy to prepare, looks elegant, and is perfect for parties, game days, or even a cozy breakfast. Whether you serve them hot out of the oven or at room temperature, these golden parcels are always a hit.
Ingredients
For the filling:
1 lb (450 g) ground sausage (pork, chicken, or turkey)
1 small onion, finely diced
1 garlic clove, minced
1 tsp dried Italian herbs (or thyme/oregano)
¼ tsp crushed red pepper flakes (optional, for heat)
Salt and pepper to taste
½ cup shredded cheddar or mozzarella cheese (optional)
For the pastry:
1 sheet of puff pastry (thawed if frozen)
1 egg, beaten (for egg wash)
All-purpose flour (for dusting the surface)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cook the sausage filling:
In a skillet over medium heat, cook sausage until browned.
Add diced onion and garlic; sauté until softened.
Stir in herbs, red pepper flakes, and season with salt and pepper.
Remove from heat and let the mixture cool slightly.
(Optional) Stir in shredded cheese for extra richness.
Prepare the pastry:
Lightly flour your work surface and roll out the puff pastry into a rectangle.
Cut into 6 equal squares (or rectangles depending on your preference).
Assemble:
Spoon 1–2 tablespoons of the sausage mixture onto the center of each pastry square.
Fold over into a triangle or rectangle, sealing the edges with a fork.
Brush the tops with beaten egg for a golden finish.
Bake:
Transfer to prepared baking sheet.
Bake for 18–22 minutes, or until golden brown and puffed.
Cool slightly before serving.
Description
This savory pastry delivers big flavor in a compact form. The crispy, buttery puff pastry wraps around a juicy, seasoned sausage filling, making every bite a delightful contrast of textures and tastes. Add cheese for a gooey center or spices for a kick—it’s endlessly customizable.
Tips
Ensure your puff pastry is cold when working with it to help it puff properly in the oven.
Let the sausage mixture cool before filling the pastry to prevent sogginess.
Don’t overfill, or the pastries may burst during baking.
Use a sharp knife or pizza cutter for clean pastry cuts.
Brush with egg wash for extra golden color and shine.
Variations
Cheesy Jalapeño: Add diced jalapeños and cheddar for a spicy version.
Sweet & Savory: Mix in a bit of caramelized onion or fig jam.
Vegetarian Option: Use sautéed mushrooms and spinach with cheese.
Breakfast Style: Add scrambled eggs and sausage for a breakfast pastry.
Corrections (if needed)
If your pastries aren’t puffing up:
Make sure your oven is fully preheated.
Don’t overload with filling.
Chill the assembled pastries for 10 minutes before baking if your kitchen is warm.
If they come out too greasy:
Drain sausage well after cooking.
Blot off excess fat before adding to pastry.
Enjoy!
Serve warm with a dipping sauce like honey mustard, spicy ketchup, or a creamy aioli. These puff pastry parcels are guaranteed to disappear quickly—so you might want to make a double batch!