Crispy Cheese-Curd Sausage Puff-Pastry Bites (Print Version)
Buttery puff pastry wrapped around browned sausage, tangy mustard, and squeaky cheese curds for crisp, melty party bites.
# Ingredients:
For the bites
01 -
2 sheets frozen puff pastry, thawed but still cold
02 -
8 oz (225 g) fully cooked smoked kielbasa, finely diced
03 -
6 oz (170 g) fresh cheese curds, large pieces halved
04 -
3 tablespoons spicy brown mustard
05 -
1 tablespoon chopped fresh chives, plus more for serving
06 -
1 large egg
07 -
1 teaspoon water
08 -
1/2 teaspoon flaky salt
For serving
09 -
Extra spicy brown mustard or honey mustard
# Instructions:
01 -
Heat a skillet over medium-high heat. Add the diced kielbasa and cook until browned at the edges, 4-5 minutes. Transfer to a plate and cool completely.
02 -
Heat the oven to 400°F. Line two baking sheets with parchment paper. Lightly roll each puff pastry sheet to smooth the seams, then cut each sheet into 12 squares.
03 -
Spread about 1/4 teaspoon mustard in the center of each square, leaving the edges clean. Add a spoonful of cooled sausage, 1 or 2 cheese curd pieces, and a few chives.
04 -
Fold each pastry square over the filling to make a small parcel. Press the edges with a fork to seal and place seam side down on the prepared baking sheets.
05 -
Freeze the filled bites for 15 minutes. Beat the egg with 1 teaspoon water, brush the tops lightly, and sprinkle with flaky salt.
06 -
Bake for 18-22 minutes, rotating the pans once, until puffed and deep golden. Cool for 5 minutes, garnish with chives, and serve with mustard.
# Notes:
01 -
Keep puff pastry cold for the best lift and crisp edges.
02 -
Bake directly from chilled for less leaking and better browning.
03 -
Serve warm or at room temperature within 2 hours.