Don’t you love when you get to a cocktail party and you immediately spot the puff pastry bites at the appetizer table? While the people are what makes a party fun and special, we’ve gotta say, tasty food that keeps you going without filling you up too much is always a bonus!
One of our favorite appetizers is puff pastry-wrapped pork sausage bites, and we decided to make them at home to really boost the flavor. Using store-bought puff pastry is really what seals the deal for us here. Puff pastry is so flaky and delicious, but it’s also really finicky, which makes it difficult to pull off at home. With good quality pre-made options, you can dedicate your time and effort to making your evening memorable.
Sausage Pastries
Yields 3-4 dozen
Ingredients
- 1 (17.5 oz.) package frozen puff pastry, thawed (2 sheets)
- 1 1/2 pound pork sausage
- 1 small onion, minced
- 1 egg, lightly beaten
- 1/4 cup Dijon mustard
- 2 teaspoons white pepper
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1/4 teaspoon nutmeg
- kosher salt and freshly ground pepper, to taste
- whole wheat puff pastry, optional
- mini muffin tins, optional
Directions
- Preheat oven to 400 F.
- Place meat and minced onion in a large bowl and season with mustard, white pepper, sage, rosemary, nutmeg and salt (and/or black pepper).
- Use your hands to mix everything together and refrigerate for 1 hour. (Let meat come back to room temperature before baking.)
- Roll out thawed puff pastry on a flat, flour-dusted surface and roll each sheet out to an 11×10-inch rectangle.
- Use a pizza cutter or a sharp knife to divide pastry sheet into 3 equal strips, then pile a short mound of sausage mixture along the length of one of the pastry strips, making sure to leave a border on both sides of the sausage.
- Leave a 1/2-inch border and cut the puff pastry parallel to the sausage.
- Roll your puff pastry to cover sausage and cut pastry sausage tube into 1 1/2-inch pieces.
- Brush all sealing edges with beaten egg to seal them and transfer to a parchment-lined baking sheet.
- Repeat with remaining sausage puffs.
Optional: use a small cookie cutter to cut out circles of dough and place them in a lightly sprayed mini muffin tin. Fill with sausage mixture and top with a second circle of dough. Press around edges to seal together.
- Place in oven and bake for 20-25 minutes, or until puffs are golden.
- Remove from oven and let cool 10 minutes before serving.
Recipe adapted from We Are Not Foodies