Savory-sweet pastry bites filled with spiced sausage, sharp cheddar, and apple, finished with tangy grain mustard glaze.
Thaw puff pastry at room temperature for 30–40 minutes before unrolling to prevent cracking. Dice the apple just before assembly to prevent browning; the sausage filling will be warm enough to soften it slightly.
Make-ahead: assemble unbaked bites on a parchment-lined tray, cover, and refrigerate up to 4 hours; bake directly from cold, adding 2–3 minutes to cook time. The grain mustard–honey glaze can be mixed while bites bake; brush on warm pastry for best adhesion.
Ingredients
Scale
Measurement units
- 1 package (17.3 oz) puff pastry sheets
- 8 oz bulk pork sausage
- 1 cup sharp cheddar cheese
- 1 medium granny smith apple
- 3 tbsp grain mustard
- 1 tbsp honey
- 1 tsp fresh thyme
- salt
- black pepper
- 1 large egg (for egg wash)
Ingredients
Scale
Measurement units
- 1 package (17.3 oz) puff pastry sheets
- 8 oz bulk pork sausage
- 1 cup sharp cheddar cheese
- 1 medium granny smith apple
- 3 tbsp grain mustard
- 1 tbsp honey
- 1 tsp fresh thyme
- salt
- black pepper
- 1 large egg (for egg wash)
Instructions
Brown the sausage and cook the apple
Heat a large skillet over medium-high heat and add bulk pork sausage (8 ounce), breaking it into small pieces with a wooden spoon as it cooks.
When the sausage is no longer pink, add the diced granny smith apple (1 medium) and cook, stirring, until the apple softens slightly, about 2 minutes.
Remove from heat and stir in 1 cup shredded sharp cheddar, fresh thyme (1 teaspoon), and a pinch each of salt and black pepper. Let cool for 2 minutes.
Equipment: large skillet
Prepare pastry and assemble bites
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Unroll the thawed puff pastry sheet and cut it into 24 squares (roughly 2 inches × 2 inches).
Place each pastry square on the prepared baking sheet and spoon about 1 tsp of the sausage–apple–cheddar filling onto the center of each square.
Fold each square in half to form a triangle and press the edges gently with a fork to seal.
Equipment: baking sheet, parchment paper, pastry brush
Brush and bake
Whisk 1 large egg (1 large) with 1 tbsp water in a small bowl to make an egg (1 large) wash.
Brush egg (1 large) wash over the top of each pastry triangle with a pastry brush.
Bake until the pastry is golden brown, about 18–20 minutes.
Equipment: small bowl, pastry brush
Make glaze and finish
While the bites bake, whisk together 3 tbsp grain mustard and 1 tbsp honey in a small bowl until smooth.
Remove the bites from the oven and brush each one lightly with the grain mustard–honey glaze while still warm.
Transfer to a serving platter and serve warm.
Equipment: small bowl, pastry brush
Before you cook
Cook notes
- • Thaw puff pastry at room temperature for 30–40 minutes before unrolling to prevent cracking.
- • Dice the apple just before assembly to prevent browning; the sausage filling will be warm enough to soften it slightly.
- • The grain mustard–honey glaze can be mixed while bites bake; brush on warm pastry for best adhesion.
- • Bites are best served warm, within 1 hour of baking. Reheat gently in a 300°F oven for 5 minutes if needed.
- • Make-ahead: assemble unbaked bites on a parchment-lined tray, cover, and refrigerate up to 4 hours; bake directly from cold, adding 2–3 minutes to cook time.
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