Sausage Puff Pastry Cups Recipe

Sausage puff pastry cups filled with creamy Italian sausage and cheddar, garnished with chopped parsley on a wooden serving board.

These sausage puff pastry cups combine crisp, flaky pastry with a creamy filling made with Italian sausage, cream cheese, and sharp cheddar. They’re an easy, crowd-pleasing appetizer for holidays, game days, and entertaining.

Prep Time20

Cook Time15

Total Time35

Servings: pastry cups

Calories: 128kcal

Author: Sandra

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)

Instructions

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.

Notes

Keep the pastry cold but pliable. If it becomes soft or sticky while you are working, refrigerate it for 10–15 minutes before continuing.
Mild Italian sausage provides plenty of flavor without overpowering the cheese. Break it into small crumbles as it cooks so the filling divides easily among the pastry cups.
Top each cup with only a small pinch of additional cheese.
Let the cups cool in the pan for 5 minutes before lifting them out. Removing them immediately may cause the hot pastry to tear.

Storage
Refrigerator: Store cooled leftovers in an airtight container. Quality has been tested after 24 hours in the refrigerator.
To reheat: Return the cups to the mini muffin pan and reheat at 350 F (175 C) for 8-10 minutes, or until warmed through and crisp. They may also be reheated in an air fryer at the same temperature.

Nutrition