Sausage-Stuffed Puff Pastries

5. Egg wash:
   In a small bowl, beat the egg with 1 tablespoon of water to create a simple egg wash. Using a pastry brush, lightly coat the tops of each sealed pastry. This step gives the finished pastries a golden, glossy finish and helps them brown evenly in the oven.
6. Bake the pastries:
   Arrange the filled pastries on the prepared baking sheet, spacing them about 1 inch apart to allow for expansion. Bake in the preheated oven for 18–20 minutes, or until the pastries are puffed and the tops are deeply golden. Watch closely during the final minutes of baking—properly cooked puff pastry should be crisp and well-browned on both the top and bottom.
7. Serve:
   Remove the pastries from the oven and let them cool for a few minutes on the baking sheet before transferring to a serving plate. Optionally, sprinkle with freshly chopped parsley for a bright, herbaceous contrast to the rich filling.
   Serve warm and flaky as an appetizer, party bite, or a savory breakfast treat. These sausage-stuffed puff pastries are especially delicious fresh from the oven but also hold up well at room temperature for gatherings and brunches.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 8–10 minutes, or until warmed through and crisp again. Avoid microwaving if possible, as it can make the pastry soggy.