Sausage and Cheese Puff Pastry Pockets
The jury is in: This crumbly ground sausage + flaky puff pastry combo is a match made in heaven. I have consumed way too much of it, and am not sorry at all.
These Sausage and Cheese Puff Pastry Pockets knocked my socks off the first time I bit into it. It almost never happens, but this took ONE round of recipe testing, and viola, I loved it to pieces. Such a different process from that time it took me a month, and many, many, MANY dinners of Cheesy Tomato Chicken Spaghetti to get that one right.

Okay, side note, but how is this happening – one more week and we say buh-bye to January?!? PLEASE TELL ME WHAT HAPPENED TO TIME?
It’s happening folks. January 2019 is coming and going. However, the exciting thing about the end of January/early February season around here is that it is Super Bowl season, which automatically translate to “Hooray – time to make yummy game day foods!” to me.
Sausage and Cheese Puff Pastry Pockets are one of those fun game day food you bring to parties that people eat and grab seconds, and you will not have leftovers to bring home, and then a few others ask you how you made it.
That is when you tell them these things are six-ingredient easy and how they can make you look like a rock star in the kitchen without putting in much effort at all. But then again you can also not mention how easy it is and make them believe you slaved in the kitchen for hours to make this happen. Decision is completely yours.

How to make Sausage and Cheese Puff Pastry Pockets
First thing first. Cook the ground sausage in a skillet. I buy the ground sausage that comes in a tube, and it’s usually ~1 lbs per tube.
I like to add some garlic powder and onion powder to season the sausage further.
Once ground sausage is no longer pink-ish in color, turn off heat, and add shredded cheddar cheese to skillet. Stir to combine. Don’t worry about melting all the cheese because we will be baking them later.

Next, puff pastries. I LOVE puff pastries! Evidence: HERE and HERE – some of my other favorite recipes using puff pastries. 🙂
I get the Pepperidge Farm puff pastry sheets that comes in a rectangular box in the frozen section. Each box contains two sheets of puff pastry.
Now to the fun part – it’s assembly time:
- Cut the puff pastry sheet into 9 squares of the same size.
- Fill them with ~2 tbsp of meat. Spread the meat across two opposite corners of the square.
- Wrap up pockets by folding in the other two opposite corners. Place on corner on top of the other, and use egg wash to seal corners together. Remember to press gently to make sure it seals. They do open up easily during baking if not sealed well.


When done wrapping up these pockets, I like to brush the remaining egg wash all over the top of the puff pastries to give them a glossy golden brown look after they are cooked.
I highly recommend placing these pockets on parchment paper or a baking mat. If not, grease the baking sheet before placing these pockets on it.
Bake them in the oven at 400 degrees F for 15-18 minutes. Cool for a few minutes. And viola – these lovely Sausage and Cheese Pockets are ready to be consumed!

Crumbly sausage mixed together with cheesy goodness, all wrapped in the warm, flaky, buttery puff pastry. I’m DROOLING just thinking about it.
These little things are perfect for your next party, for game day, or showers. We even keep a bunch in the fridge and heat it up in the morning for a quick breakfast!
They are wonderful in every single way, but fair warning: they are super addictive. It is so very hard to eat one and walk away. Be prepared to eat at least a couple!

More Puff Pastry Goodies
More Sausage Recipes
- Sausage Tater Tot Breakfast Casserole
- Cream Cheese Sausage Balls
- Texas Sausage Kolache (Sausage Rolls)
- Creamy Tomato Pasta with Italian Sausage
- Puff Pastry Chicken Pot Pie
- Sheet Pan Oven Baked Sausage and Peppers
- Stuffed Sausage (by The Foodie Affair)
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Sausage and Cheese Puff Pastry Pockets
Equipment
Ingredients
- 2 sheets puff pastry sheets 10″ x 10″
- 1 lbs ground pork sausage
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup cheddar shredded
- 1 egg
Instructions
- Pre-heat oven to 400 degrees F.
- Heat a medium skillet and add ground sausage to skillet. Use a spatula to break apart ground sausage into small pieces. Cook until it is no longer pinkish.
- Turn off heat and add shredded cheese to skillet. Mix to combine. Cheesy do not have to be completely melted.
- Cut each defrosted puff pastry sheet into 9 squares of the same size
- Fill them with ~2 tbsp of meat. Spread the meat across two opposite corners of the square.
- Break an egg into a small bowl and whisk the egg.
- Wrap up pockets by folding in the other two opposite corners. Place on corner on top of the other, and use egg wash to seal corners together. Remember to press gently to make sure it seals. They do open up easily during baking if not sealed well.
- Brush the top of the pockets with more egg wash
- Set pockets on a baking sheet lined with parchment paper or baking mat. If not, grease baking sheet.
- Bake for 15-18 minutes.
- Remove and cool for a few minutes. Serve and enjoy!
Excellent recipe
Happy to hear that you enjoyed the recipe!
Delicious! And smells so good. I have. Made this several times, and it’s always gone before I get a chance to have any.
As stated, they do pop open while baking very easily, if not sealed tightly with the egg wash.
Thanks for the tip and I’m so glad you have enjoyed this recipe!
Delicious
Thank you!