Go Back

Sausage and Cranberry Puff Pastry Bites

Sausage and cranberry puff pastry bites pair savory pork sausage and creamy filling with a tart cranberry center. Baked in a mini muffin pan, the pastry turns puffed and golden brown around the warm filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling 15 minutes
Total Time 1 hour
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 8 oz bulk pork sausage
  • 4 oz cream cheese softened
  • 0.5 cup whole-berry cranberry sauce
  • 0.25 tsp black pepper
For the pastry bites
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed but cold
  • 1 tbsp unsalted butter softened, for greasing
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 10-inch skillet
  • 1 24-cup mini muffin pan

Method
 

Make the filling
  1. Cook the bulk pork sausage in a 10-inch skillet over medium heat, breaking it into small crumbles, for 7 to 9 minutes, until browned and it reaches 160°F.
  2. Drain off excess fat.
  3. Stir in the cream cheese, cranberry sauce, and black pepper until combined.
  4. Let the filling cool for 10 minutes.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Grease the cups of a 24-cup mini muffin pan with the butter.
  3. Cut each puff pastry sheet into 12 rectangles, about 2 1/2 by 3 1/2 inches.
  4. Press one rectangle into each muffin cup, leaving the corners above the rim.
  5. Whisk the egg with the water.
  6. Spoon about 1 tablespoon of filling into each pastry cup.
  7. Brush the exposed pastry edges with the egg wash.
  8. Bake for 15 to 18 minutes, until the pastry is puffed and golden brown.
  9. Cool in the pan for 5 minutes before removing.

Notes

Keep the puff pastry cold while assembling for the best puff. Refrigerate leftovers for up to 3 days; freezer storage is suitable. For a lighter variation, bulk turkey sausage can replace the pork sausage.