Flavorful Sausage Puff Pastry
Mini sausage puff pastry bites are a fast, flavorful appetizer perfect for entertaining or snacking. With just 5 ingredients, they’re protein-rich, lightly seasoned, and paired with a zesty herb finish. Ready in under 40 minutes, these savory treats are sure to be a crowd favorite.
Equipment
- 1 Mini muffin pan
- Cooking spray
- Knife and cutting board
- Zester or fine grater
Ingredients
- 17.3 oz puff pastry thawed (2 sheets)
- 12 oz Polish sausage cut into 1–1.5 inch chunks
- Zest of 1 lemon
- 1 –2 sprigs fresh rosemary finely minced
- 1 cup marinara sauce for serving
Instructions
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures the puff pastry cooks evenly, developing a golden, flaky exterior without burning. Place your oven rack in the center position to allow consistent heat circulation for all mini pastries. While the oven warms, you can start prepping the other ingredients.
- Prepare the Mini Muffin Pan: Lightly spray your mini muffin pan with cooking spray, making sure to coat each individual cup. This prevents the puff pastry from sticking and makes removing the finished bites effortless. If you prefer, you can also use small parchment liners for easier cleanup, though it’s optional.
- Cut the Puff Pastry Circles: Take your thawed puff pastry sheets and gently roll them out on a lightly floured surface to prevent sticking. Using a round cookie cutter or a glass, cut out circles approximately 2–3 inches in diameter, depending on the size of your mini muffin cups. This will be the base that wraps around the sausage chunks.
- Create the Center Opening: With a small knife, cut a little “X” in the center of each puff pastry circle. This opening will help the pastry wrap neatly around the sausage and ensures the center cooks thoroughly. Be careful not to cut too large, as the sausage needs to be held snugly inside.
- Prepare the Sausage Pieces: Take your Polish sausage links and slice them into large chunks, roughly 1–1.5 inches each. These bite-sized pieces are perfect for mini appetizers. Ensure the sausages are firm so they hold their shape while baking. If the sausage has casing, you can leave it on for extra flavor and texture.
- Assemble the Puff Pastry Bites: Place one sausage chunk in the center of each pastry circle, directly over the “X” cut. Gently press the edges of the puff pastry up and around the sausage, tucking the corners underneath to form a neat little pouch. Transfer each assembled bite into the prepared mini muffin pan. Repeat until all sausages are wrapped and arranged evenly.
- Bake to Golden Perfection: Place the muffin pan in the preheated oven and bake for approximately 30 minutes. Keep an eye on the pastries as they bake—they should turn a light golden brown, crisp on the outside, and fully cooked inside. The puff pastry will puff up beautifully, creating a delicate, flaky texture around the juicy sausage.
- Add Fresh Herb and Zest Finish: Once baked, remove the pan from the oven and allow the bites to cool slightly for a few minutes. Sprinkle the tops with finely minced rosemary and freshly grated lemon zest. These aromatic toppings add a burst of flavor and a refreshing herbal note, elevating your appetizer from simple to gourmet.
- Prepare the Marinara Sauce for Dipping: While the pastries are baking, pour the marinara sauce into a small saucepan or microwave-safe bowl. Heat gently to your preferred serving temperature. The warm, tangy sauce complements the savory sausage and buttery puff pastry, making each bite more indulgent.
- Serve and Enjoy Immediately: Arrange the sausage puff pastry bites on a serving platter and pair with the warmed marinara sauce in a small dipping bowl. These appetizers are best enjoyed fresh out of the oven while the pastry is crisp and the sausage is juicy. They make a perfect addition to parties, gatherings, or even a quick snack at home.
Notes
- Thawing Puff Pastry: Always allow puff pastry to reach room temperature before using; cold pastry can crack when folded around the sausage.
- Sausage Choice: Use your favorite fully cooked sausages or Polish sausages for best flavor. Avoid raw sausage as cooking time may vary.
- Portion Control: Cutting sausages into uniform 1–1.5 inch chunks ensures even baking and consistent bite size.
- Baking Tips: Bake until golden brown; undercooked pastry may be doughy, overcooked will be too dry.
- Serving Idea: Serve warm with marinara or mustard for dipping to enhance flavor.
