Sausage-Stuffed Puff Pastries

Instructions

1. Preheat the oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Proper preheating ensures the puff pastry begins to rise immediately upon contact with heat, creating a light, flaky texture.
2. Prepare the sausage filling:
   In a skillet over medium heat, add the ground sausage. Use a wooden spoon or spatula to break it apart as it cooks, ensuring even browning. If you’re using onion and garlic, add them to the skillet once the sausage is nearly cooked through. Sauté the mixture for 2–3 additional minutes, just until the onions are translucent and the garlic is fragrant. Avoid overcooking to prevent drying out the filling.
   Once fully cooked, remove the skillet from the heat and drain any excess grease to avoid soggy pastry. Stir in the softened cream cheese and shredded cheddar while the sausage is still warm—this helps melt the cheese into the mixture. Season with salt and pepper to taste, then stir until the filling is smooth, creamy, and evenly combined. Set aside to cool for 5–10 minutes before assembling the pastries.
3. Assemble the puff pastry:
   Unfold or unroll the thawed puff pastry sheets onto a lightly floured surface. If using store-bought pastry, they typically come with two sheets—work with one at a time to keep the dough cold and easy to handle.
   Cut each sheet into even squares or rectangles depending on your preferred serving size. A 3×3 or 4×4 inch square works well for snack-sized portions. Place a generous spoonful of the cooled sausage mixture in the center of each pastry square, being careful not to overfill. Leave a small border around the edges for sealing.
4. Seal and shape the pastries:
   Fold the puff pastry squares over the filling to create a triangle or rectangle, depending on your cut. Press down around the edges to seal, then use the tines of a fork to crimp the edges firmly. This not only ensures a tight seal but also adds a decorative touch. If any filling escapes, wipe the edges clean before sealing to help the pastry stick.
5. Egg wash: