Flaky Puff Pastry Snacks with Sausage and Cheese

 

Flaky Sausage and Cheese Puff Pastry Snacks

These irresistible bites combine buttery puff pastry with savory sausage and melty cheese — perfect for parties, appetizers, or a tasty snack. They’re surprisingly easy to make yet look impressively professional.

Ingredients

· 1 sheet (about 8 oz/225g) frozen puff pastry, thawed but cold
· 8 oz (225g) cooked sausage (Italian, chorizo, or your favorite), finely chopped or crumbled

· 1 cup (100g) shredded cheese (cheddar, Gruyère, or pepper jack work well)
· 1 egg (for egg wash)
· 1 tbsp water (for egg wash)
· Optional: 1 tsp Dijon mustard or teaspoon of chopped fresh herbs (thyme, parsley)
· Optional for serving: dipping sauces like marinara, honey mustard, or ranch

Instructions

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Instructions

Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll pastry: On a lightly floured surface, roll the puff pastry sheet into a 10×12 inch rectangle.
Add fillings: Spread sausage evenly over the pastry, leaving a ½-inch border. Sprinkle cheese evenly over sausage. Add optional mustard or herbs if using.
Roll and slice: Starting from a long side, tightly roll the pastry into a log. Pinch seam to seal.
Chill: Wrap log in plastic and refrigerate 15-20 minutes (this makes slicing cleaner).
Slice: Cut log into ½-inch thick rounds using a sharp knife. Place slices on prepared baking sheet.
Bake: Whisk egg with 1 tbsp water. Brush tops of each round with egg wash. Bake 18-22 minutes until golden brown and puffed.
Cool and serve: Let cool slightly before serving. Best enjoyed warm.

Tips for Success

· Keep pastry cold until baking for maximum flakiness.
· Experiment with fillings: add caramelized onions, spinach, or different cheeses.
· These freeze well before baking — just slice and freeze on a tray before transferring to a bag.

Enjoy your delicious, flaky creations — they’re sure to disappear fast!