Golden, flaky puff pastry cups filled with savory sausage, mushrooms, onions, garlic, and melted mozzarella cheese. These bite-sized appetizers are perfect for parties, brunches, or holiday gatherings.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 pastry cups

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Ingredients

For the Pastry

• 1 sheet frozen puff pastry, thawed
• 1 tablespoon melted butter (optional, for brushing)

Filling

• 8 oz (225 g) ground Italian sausage
• 1 cup mushrooms, sliced
• 1/4 cup onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (adjust to taste)
• 1 tablespoon olive oil
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh parsley or thyme, chopped

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Instructions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Lightly grease a 12-cup muffin pan.

Step 3

Roll out the puff pastry slightly and cut it into 12 equal squares.

Step 4

Press each square into a muffin cup.

Step 5

Heat olive oil in a skillet.

Step 6

Cook sausage until browned.

Step 7

Add onion and cook for 2 minutes.

Step 8

Add garlic and mushrooms.

Step 9

Cook until mushrooms soften and excess moisture evaporates.

Step 10

Season with Italian seasoning, salt, and pepper.

Step 11

Allow the filling to cool for 5 minutes.

Step 12

Stir in half of the mozzarella cheese.

Step 13

Fill each pastry cup with the sausage mixture.

Step 14

Top with remaining mozzarella and Parmesan cheese.

Step 15

Bake for 20–25 minutes, or until the pastry is puffed and golden brown.

Step 16

Garnish with fresh parsley or thyme.

Step 17

Serve warm.

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Tips

• Don’t overfill the pastry cups.
• Cook mushrooms until dry to prevent soggy pastry.
• Chill filled cups for 10 minutes before baking for extra flaky pastry.
• Add spinach or bell peppers for extra vegetables.
• Gruyère, Swiss, or cheddar cheese also work well.

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Storage

Refrigerator: 3–4 days

Freezer: Up to 2 months

Reheating:

• Oven: 350°F (175°C) for 8–10 minutes
• Air Fryer: 350°F for 4–5 minutes
• Microwave: 30–45 seconds (pastry will be softer)

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Nutrition (Per Pastry Cup)

• Calories: 245
• Protein: 9 g
• Carbohydrates: 14 g
• Fat: 17 g
• Saturated Fat: 7 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 380 mg
• Cholesterol: 30 mg

Values are approximate and vary depending on ingredients used.

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Nut Information

Contains:

• Milk (mozzarella, Parmesan)
• Wheat/Gluten (puff pastry)

Does NOT Typically Contain:

• Peanuts
• Tree nuts
• Soy (unless present in the puff pastry or sausage brand)
• Eggs (some puff pastry brands contain egg—check the package)

For a Nut-Free Version:

• Use certified nut-free puff pastry.
• Choose nut-free cheese and sausage brands.
• Prevent cross-contamination if serving someone with allergies.

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Frequently Asked Questions (Q&A)

Q1: Can I make these ahead of time?
Yes. Assemble up to 24 hours ahead and refrigerate before baking.

Q2: Can I freeze them before baking?
Yes. Freeze assembled cups and bake directly from frozen, adding 5–8 minutes to the baking time.

Q3: What cheese works best?
Mozzarella, Gruyère, Swiss, Monterey Jack, or cheddar.

Q4: Can I use chicken or turkey sausage?
Absolutely. Both are great lighter alternatives.

Q5: Can I make them vegetarian?
Yes. Replace sausage with sautéed mushrooms, spinach, peppers, and onions.

Q6: Why is my pastry soggy?
The filling likely contained too much moisture. Cook the mushrooms until the liquid has evaporated before filling the pastry.

Q7: Can I use crescent dough instead of puff pastry?
Yes, but the texture will be softer and less flaky.

Q8: What can I serve with these?
A fresh green salad, tomato soup, roasted vegetables, or a charcuterie board.

Q9: Can I add cream cheese?
Yes. Mix 2–3 tablespoons of softened cream cheese into the filling for a creamier texture.

Q10: Are these kid-friendly?
Yes. They are easy to hold, cheesy, and perfect for lunchboxes or parties.