Next, I roll out the puff pastry on a lightly floured surface to flatten it slightly. Using a sharp knife or a pizza cutter, I slice the pastry into squares, about 3×3 inches. You can make them smaller or larger depending on your preference, but I find this size is just perfect for popping in your mouth! I’ll place a small spoonful of the sausage mixture in the center of each square.
Then comes the fun part! I fold over each pastry square to create a triangle and pinch the edges together to seal them. If you want a prettier edge, you can use a fork to crimp the sides. Finally, I beat the egg in a small bowl and brush it over the tops of the puffs before they go into the oven. This gives them that beautiful golden color that always makes me hungry!
After about 15 to 20 minutes in the oven, they should puff up and turn a gorgeous golden brown. The smell wafting through my kitchen at this point is absolutely heavenly! I let them cool for a few minutes before serving them. They are deliciously warm, and I can never resist sneaking one right away.
Pro Tips for Best Results
One of my biggest tips is to ensure that your pastry is well-thawed, but still cold. If it starts to get too warm while you’re working with it, just pop it back in the refrigerator for a few minutes. I once tried to rush the process, and the dough became too soft, making it difficult to form the puffs.
Also, don’t skimp on the cheese! I love a generous handful of shredded cheddar in each puff because that gooey, melty effect is what makes these items so irresistible. When I initially made them with less cheese, they just didn’t have that same comforting quality.
Lastly, feel free to experiment with spices or additional ingredients. I once added a pinch of smoked paprika, and it turned out to enhance the savory sausage flavor beautifully. Every time I tweak the recipe, it brings new excitement to the table!
Common Mistakes to Avoid
One common mistake I see is overfilling the pastry squares. It can be so tempting to add extra sausage and cheese, but I learned the hard way that this can cause them to burst open while baking. I usually aim for about a tablespoon of filling for each puff. This amount allows them to cook evenly without spilling over. (See the next page below to continue…)