Mushroom Sausage Puff Pastry Bites

These mushroom sausage puff pastry bites combine flaky puff pastry with savory sausage, mushrooms and creamy goat cheese for an easy, bite-sized appetizer.

Course Appetizer

Cuisine American

Prep Time 25

Cook Time 15

Total Time 40

Servings puff pastry bites

Calories 157kcal

Author Wanda Simone

Equipment

24-cup mini muffin pan
cooking spray
large sauté pan
slotted spoon or spatula
cutting board
Sharp knife
parchment paper
Rolling Pin

Ingredients

16 ounces raw ground pork sausage
1 tablespoon salted butter
1 vidalia onion diced
3 cloves garlic minced
16 ounces baby bella mushrooms roughly chopped
2 Tablespoons fresh thyme finely chopped
2 Tablespoons fresh sage finely chopped
salt and pepper to taste
2 sheets 10" x 9.5" frozen puff pastry thawed
8 ounces goat cheese crumbled

Instructions

Preheat your oven to 400º.
Spray your mini muffin pan with cooking spray.
Brown the sausage in a saute pan over medium heat.
16 ounces raw ground pork sausage
Once cooked thoroughly, remove the sausage from the pan. Discard excess fat, leaving enough to coat the bottom of the pan.
Melt a tablespoon of butter in the pan along with the leftover sausage fat.
1 tablespoon salted butter
Saute the diced onion and cook until softened, about 3 to 4 minutes.
1 vidalia onion
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3 cloves garlic
Add the roughly chopped mushrooms to the pan. Cook over medium heat for 4-5 minutes.
16 ounces baby bella mushrooms
Stir in the thyme, and sage. Cook for a couple more minutes or until the liquid in the pan starts to disappear and the mushrooms brown.
2 Tablespoons fresh thyme, 2 Tablespoons fresh sage
Return the cooked sausage to the pan.
Toss in salt and pepper to taste and stir everything together.
salt and pepper to taste
Remove from the heat and set aside.
Unfold the thawed puff pastry on a sheet of parchment paper on your countertop.
2 sheets 10" x 9.5" frozen puff pastry
Lightly roll out each sheet of puff pastry.
Cut each sheet into 16 roughly equal squares by cutting it into quarters lengthwise, then quarters crosswise.
Place each square into one cup of the mini muffin pan and gently press it into the bottom and sides of each well.
Fill each pastry with about a ½ Tablespoon of filling. Add a little goat cheese and then finish topping it off with more filling and a little more goat cheese on top.
8 ounces goat cheese
Bake for 15 minutes or until the pastry is puffed and golden brown.

Notes

You can use raw ground turkey or chicken sausage instead of the pork if you prefer.
If you don't like goat cheese, use shredded Gouda or Gruyère instead.
Cremini or white button mushrooms also work, although their flavor is a little milder.
Another sweet onion or a regular yellow onion can replace the Vidalia onion.
Unsalted butter works in place of salted butter. Taste the filling before adding extra salt if needed.
If necessary, dried thyme and sage can be substituted for fresh. Use about one-third as much dried herb because the flavor is more concentrated.

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