Sausage Puff Pastry Cups (Easy Party Appetizer)

Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: unsalted butter (for lightly greasing the pan); 8 ounces mild Italian sausage (Note 2); 4 ounces cream cheese (softened. I recommend Philadelphia brand.); 1 cup sharp cheddar cheese (shredded. Plus, more for topping, if desired (Note 3)); ½ teaspoon garlic powder; ¼ teaspoon black pepper; ½ package frozen puff pastry (1 sheet thawed but still cold (Note 1)); 1 large egg; 1 tablespoon water; finely chopped fresh parsley (for garnish (optional))

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Sausage Puff Pastry Cups (Easy Party Appetizer) - Heavenly Home Cooking

Crispy puff pastry filled with a creamy, savory sausage mixture. These easy bite-size appetizers are perfect for holidays, game days, and parties.

Rezept

Appetizer

Zubereitungszeit ca. 35 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 15 Minuten

Zutaten:

unsalted butter (for lightly greasing the pan)
8 ounces mild Italian sausage (Note 2)
4 ounces cream cheese (softened. I recommend Philadelphia brand.)
1 cup sharp cheddar cheese (shredded. Plus, more for topping, if desired (Note 3))
½ teaspoon garlic powder
¼ teaspoon black pepper
½ package frozen puff pastry (1 sheet thawed but still cold (Note 1))
1 large egg
1 tablespoon water
finely chopped fresh parsley (for garnish (optional))

Arbeitsschritte:

Place a rack in the center of the oven and preheat to 400 F (200 C). Lightly grease a 24-cup mini muffin pan.
Heat a large skillet over medium heat. Add the 8 ounces mild Italian sausage and cook, breaking it into small crumbles, until browned and no longer pink. Transfer it to a paper towel-lined plate to drain.
Combine the cooked sausage, 4 ounces cream cheese, 1 cup sharp cheddar cheese, ½ teaspoon garlic powder, and ¼ teaspoon black pepper in a medium mixing bowl. Stir until the ingredients are evenly combined and the cream cheese is distributed throughout the sausage mixture.
Lightly flour a work surface. Unfold the cold ½ package frozen puff pastry and gently roll it into a 15 × 10-inch rectangle.Cut the pastry into 24 (2½-inch) squares by cutting it into 6 equal columns and 4 equal rows.
Press one pastry square into each mini muffin cup. Gently fit the pastry against the bottom and sides without stretching it. Allow the corners to extend above the rim of the pan.
Whisk the 1 large egg and 1 tablespoon water together in a small bowl. Lightly brush the surface and corners of each pastry square with the egg wash. Avoid using so much egg wash that a large amount pools in the bottoms of the cups. If too much collects, blot away the excess with a paper towel.
Divide the sausage mixture evenly among the pastry cups. Do not pack down or overfill the cups.Top each cup with a small pinch of additional cheddar cheese, if desired.
Bake for 15–18 minutes, until the pastry is puffed and deep golden brown and the cheese is melted. If the pastry still looks pale after 15 minutes, continue baking until the edges are evenly browned.
Let the cups cool in the pan for 5 minutes. Run a thin knife around any cups that appear to be sticking, then carefully lift them from the pan.Transfer the cups to a serving platter. Garnish with finely chopped fresh parsley if desired and serve warm.