Puff Pastry Pockets

 We had some fun filming in our home kitchen in NYC before heading to North Carolina’s Outer Banks for vacation this week!

Check out Julie’s celebrated and much requested puff pastry pockets. This recipe can be adapted to any kind of filing you would want to stuff into puff pastry (goat cheese and jam, apple pie filling, feta and spinach, etc.), but we loved how simple it was to cook up our sausage, onions and peppers using our 9″ silicone tongs!

We will post some of our cooking adventures from our beach weekend soon, but for now enjoy our video and try this delicious and easy recipe out for yourselves!


Puff Pastry Pockets
  • 1 sheet puff pastry
  • 2 sausage links, sliced into small bits
  • 2 bell peppers, sliced
  • 1 medium onion, sliced
  • 1 tbs olive oil
  • Pinch of salt + pepper
  • 1 cup cheese, shredded
  • 1 egg beaten with a splash of water to make an egg wash
  1. Defrost puff pastry and lay flat on a floured surface. Cut into 9 equal squares.
  2. Heat oil in a large skillet over medium heat and then sauté the sausage until brown. Remove sausage from pan and set aside. In the same pan, sauté the onions and peppers for 30 minutes until onions are translucent and peppers are soft, then let cool to room temperature.
  3. Preheat oven to 425 degrees.
  4. To each square of puff pastry, add a bit of sausage, onions, peppers, and cheese. Fold the pastry around the filling into 9 triangles. With a fork, press around the edges of the triangles to seal and poke small holes into the tops of the triangles. Brush the tops with the egg wash.
  5. Transfer triangles onto two baking sheets, and bake for 20-25 minutes until golden brown.
  6. Serve immediately, or reheat in the oven.
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