Sausage and pepper pastry cups are savory, flakey and only require 5 ingredients to make! They’re one of my favorites for when I need a last-minute appetizer with little to no effort!
Here’s why you’ll love this quick and easy recipe:
These sausage cups are such an easy appetizer! I use store-bought puff pastry and store-bought pesto to cut down on prep time. The hardest part is making sure the puff pastry thaws before you begin the recipe!
Ingredients you’ll need:
- Store-bought puff pastry: I like the Pepperidge Farm brand. Each box comes with two puff pastry sheets but you’ll only need one!
- Mild Italian sausage: Using Italian sausage is another shortcut in this recipe because the sausage is already seasoned and super flavorful!
- Roasted red peppers: You can use them straight from the jar or roast your own! Here’s my roasted red pepper recipe: https://dangthatssweet.com/roasted-bell-peppers
- Pesto: Store-bought pesto is the way to go here!
- Parmesan cheese: For added saltiness and flavor!
Puff pastry cups are perfect for just about any gathering you can think of! They’re a tasty, one bite treat that can be served hot or room temperature.
How to make the best sausage and pepper pastry cups:
- Thaw the puff pastry: You can do this by letting it sit at room temperature for 30 minutes or in the fridge for 1 hour!
- Brown the Italian sausage: In a skillet over medium-high heat, brown the sausage, making sure to breaking it up into little pieces as you go.
- Combine the ingredients for the filling: Add the pesto, chopped roasted peppers and grated parmesan cheese to the browned sausage. Mix to combine.
- Prep the puff pastry: Once the puff pastry is thawed, cut it into 12 equal squares.
- Assemble the pastry cups: Spray your muffin tin with non-stick spray. Place a piece of puff pastry into each cavity, then add the sausage filling into the centers.
- Bake: These go into the oven at 375 degrees for 25-30 minutes. The pastry will be puffed and golden on the edges and your kitchen will smell amazing! Let them cool for 5 minutes before removing them from the pan and serving.
You simply can’t mess up this recipe! The filling comes together in less than 10 minutes and the store-bought puff pastry is very forgiving. Just prep, assemble and bake!
My top tips for the best savory sausage pastry cups:
- My top tips for the best savory sausage pastry cups:
- Let the puff pastry thaw, but keep it chilled to the touch so that the butter in it doesn’t melt too much!
- If you’re using jarred roasted peppers, remove them from the jar and finely chop them before adding them to the filling. You don’t want to use any of that extra liquid in the jar. Instead, save it for your next salad dressing or marinade!
- Assemble the filling in the same skillet you browned the sausage in. Less dishes=a happy cook!
- Be sure to spray your muffin tin with non-stick cooking spray. The last thing you want is to make this recipe and not be able to get the sausage cups out of the pan!
- Lightly stretch each square of puff pastry before placing them in the muffin tin cavities. This will Let you add a little more filling into each cup without completely covering up the puff pastry.
This recipe works great with crescent roll dough. Just stretch each tringle to fit the muffin tin cavities and bake following the same recipe instructions!
Sure! I like using mild Italian sausage because it gives the pastry cups a little heat, but you could use sweet, hot, or even a roll of breakfast sausage as well.
I’d recommend only making the filling ahead of time, then storing it in the fridge until you’re ready to assemble and bake the pastry cups for serving.
Transfer any leftover cups to an airtight container and store in the fridge for up to 4 days. You can reheat them in the oven or an air fryer at 350 degrees for 5-8 minutes!
Sausage And Pepper Pastry Cups
- 1 sheet store-bought puff pastry thawed
- 1 lb mild italian sausage
- 1/3 cup pesto
- 16 oz jar roasted peppers drained and chopped
- 1/4 cup parmesan cheese grated
- Start by thawing the puff pastry. You can do this by letting it sit at room temperature for 30 minutes or in the fridge for 1 hour.
- Preheat your oven to 375 degrees F.
- In a skillet over medium-high heat, brown the sausage, making sure to breaking it up into little pieces as you go.
- Once browned, add in the pesto, chopped and drained roasted peppers and grated parmesan. Mix to combine.
- Once the puff pastry is thawed, unroll it and cut into 12 equal squares.
- Spray your muffin tin with non-stick spray. Place a piece of puff pastry into each cavity, then add the sausage filling into the centers.
- Bake for 25-30 minutes. The pastry will be puffed and golden on the edges and your kitchen will smell amazing! Let them cool for 5 minutes before removing them from the pan and serving.