Sausage, Cheese & Onion Puffs

close up shot of sausage cheese onion puff on baking tray

Print Recipe

These sausage, cheese and onion puffs are one of the most delicious things you can make with a sheet of puff pastry!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: Western

Servings: puffs

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Sharp Knife & Chopping Board
Cheese Grater
Large Baking Tray
Small Bowl & Brush (for egg wash)

Ingredients

1x 320g/11.3oz sheet of Puff Pastry (see notes)
60g / 2oz Caramelised Onion Chutney
75g / 2.5oz Red Leicester or Cheddar, grated
150g / 5.3oz Sausage Meat (see notes)
1 Egg, beaten

Instructions

Preheat the oven to 180C/350F.
Slice the pastry into 6 equal-sized squares. Take one of the squares and make a slice directly from the centre down to the side closest to you, leaving you with 4 'segments'. Leave the bottom right one clear and spread onion chutney in the top right corner. Add cheese to the top left one, then spread sausage meat in the bottom left one.
Fold the bottom right corner to cover the chutney, fold over the cheese, then finally fold over the sausage meat (see video below for reference). You can pinch some of the top sides together to make sure the 'lid' doesn't fly off in the oven.
Place on a baking tray (I line mine with the baking paper included with the puff pastry) then repeat with the remaining squares.
Once all on the tray, brush with egg wash then bake for 30-35mins, or until golden, puffed up and crispy. Enjoy!

Video

Notes

a) Pastry - The size of the pastry I use (before dividing) is 14″x9″ (35.5cmx22cm). This is standard for most UK brands and will give you 6x 5" squares.

b) Sausage Meat - I use ground sausage meat for this recipe but you could just squeeze the meat out of some sausages if you'd prefer.

c) Cheese - I used Red Leicester to film but have used Cheddar in the past. Either work just fine!

Nutrition