Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Line a sheet pan with parchment. Mix 1 lb ground sausage (breakfast or mild Italian) with ½ teaspoon dried sage or thyme, a pinch of black pepper, and 1 tablespoon Dijon if using until just combined.

2. 2

   On a lightly floured surface, roll 1 thawed puff pastry sheet into a rectangle; cut into 2 long strips. Form the sausage into two thin logs down the center of each strip. Fold the pastry over the meat and pinch the seam to seal — wet the edge with a little water if it won't stick.

3. 3

   Cut into 2-inch pieces, place seam-side down, and brush with beaten egg. Cut a tiny slit on top of each so steam escapes.

4. 4

   Bake 22–28 minutes until the pastry is deep golden and shatter-flaky and the sausage is cooked through (160°F). Cool a few minutes before serving — molten filling burns tongues. You want shatter-flaky pastry around juicy seasoned sausage — not pale doughy pastry or dry undercooked filling.