Mini Sausage Puffs are one of those recipes that never fail. Flaky, golden puff pastry wrapped around juicy cocktail sausages with a touch of sun-dried tomato pesto makes them simple to prepare yet irresistibly indulgent. Whether you’re putting together a party spread, filling lunchboxes, or just craving a warm, savoury snack, these little puffs always hit the spot. They bake up beautifully crisp on the outside, soft and flavourful on the inside, and somehow disappear faster than you expect.
If you’ve been following along for a while, you’ll know puff pastry is one of my absolute favourite ingredients to cook with. It’s also exactly why I wrote my cookbook Everything Is Better with Puff Pastry. The book is already out in the US and Canada, and it’s finally almost here in the UK and Europe, landing next week. I’ve been so touched by your kind messages, photos, and all the thoughtful reviews you’ve been leaving on Amazon. Thank you so much for taking the time to share your feedback, it truly means the world to me. If you haven’t ordered your copy yet, now is the perfect time, you can get your copy here. If recipes like these Mini Sausage Puffs are your kind of cooking, you’re going to love what’s inside the book.
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Mini Sausage Puffs show just how far a few simple ingredients can go when they’re used well. Each element has a clear role, and together they create a snack that’s flaky, savoury, and incredibly satisfying.
Making Mini Sausage Puffs is straightforward, but a few small details make all the difference to how crisp and neat they turn out. From shaping the pastry to sealing the edges properly, each step helps ensure perfect results every time.
Start by preheating the oven to 200C / 400F with the fan on. Line a baking tray with parchment paper and set it aside.
Roll the ready-rolled puff pastry into a neat rectangle measuring approximately 24 x 36 cm (about 9.5 x 14.2 inches). This size allows you to portion the pastry evenly so all the puffs bake at the same speed. Cut the pastry into 16 rectangles, each roughly 6 x 9 cm (about 2.4 x 3.5 inches). Using a sharp knife, make three short, parallel cuts on one half of each rectangle only. Start each cut about 1 to 1.5 cm in from the shorter edge and stop well before the centre of the pastry. The other half should remain completely uncut, as this is where the filling will sit.
On the uncut half of each pastry rectangle, spread about 1/2 teaspoon of sun-dried tomato pesto, keeping it away from the edges to make sealing easier. Place one cocktail sausage on top of the pesto.
Carefully fold the cut side of the pastry over the sausage to enclose the filling. Press the edges together and crimp firmly with a fork to seal. This step is important, as it helps prevent the puffs from opening during baking. Transfer the assembled sausage puffs to the prepared baking tray, leaving a little space between each one to allow the pastry to puff up properly.
In a small bowl, mix the egg yolk with the milk until smooth. Brush the mixture generously over the tops of the sausage puffs, making sure to coat the pastry evenly. Sprinkle with sesame seeds for added texture and a subtle nutty flavour.
Place the tray in the preheated oven and bake for about 15 minutes, or until the pastry is fully puffed and deeply golden. Keep an eye on them towards the end, as puff pastry can go from pale to golden very quickly. Once baked, remove the sausage puffs from the oven and allow them to cool slightly before serving. They’re best enjoyed warm, when the pastry is at its crispiest and the filling is perfectly juicy.
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Mini Sausage Puffs are the definition of reliable comfort food. They’re easy, quick, and incredibly versatile, making them perfect for both everyday snacking and special occasions.
They work just as well for a casual family evening as they do for entertaining. You can prep them ahead, freeze them, or bake them earlier in the day and reheat before serving. The flavours are familiar and crowd-pleasing, which makes them ideal when cooking for guests of all ages.
Another reason to love this recipe is how adaptable it is. You can swap the pesto for another spread, change the seeds on top, or pair them with dips and salads to turn them into a more substantial meal. If puff pastry is your weakness too, you’ll definitely want to browse through my Salmon Puff Pastry Cups, Strawberry Nutella Puffs, and Avocado Mousse and Salmon Tartare Vol-au-Vent dishes next.
Want to see exactly how these Mini Sausage Puffs come together? Watch the quick video tutorial on Instagram and don’t miss out on my other puff pastry recipes, including:
Scroll down for the full printable recipe card with precise measurements and tips.
Happy cooking,
Izabella
Crispy, golden mini sausage puffs made with flaky puff pastry, cocktail sausages, and a spoon of sun-dried tomato pesto for extra flavour. Easy to prepare and quick to bake, these bite-sized pastries are perfect for parties, lunchboxes, or a simple savoury snack when you want something comforting and satisfying. They’re best served warm, straight from the oven, when the pastry is at its puffiest and most irresistible.
Servings: 16 ServingCalories:198.5kcalTotal Fat:15.02gCholesterol:26.68mgSodium:255.94mgPotassium:91.86mgTotal Carbohydrate:10.22gDietary Fiber: 0.41gSugars: 0.58gProtein:5.61gVitamin A: 13.78IUVitamin C: 0.31mgCalcium: 7.21mgIron: 0.85mgVitamin D: 0.4IUVitamin E: 0.38IUVitamin K: 3.5mcgVitamin B6: 0.05mgVitamin B12: 0.25mcgPhosphorus: 50.07mgMagnesium: 7.28mgZinc: 0.63mg
