These sausage pastries got their name when a friend mistakenly called them tasties instead of pastries. They’ve been sausage tasties ever since! If you’re lucky enough to have a few left, they tastes great reheated for breakfast. I like to serve them with honey mustard dipping sauce. —Kristyne Mcdougle Walter, Lorain, Ohio
Ingredients
- 1 tablespoon butter
- 1 tablespoon canola oil
- 1 pound bulk pork sausage
- 1 large onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 32 Ritz crackers, crushed
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 4 teaspoons everything seasoning blend
Directions
- Preheat oven to 400°. In large skillet, heat butter and oil over medium heat; add sausage and onion. Cook until sausage is no longer pink and onion is tender, 6-8 minutes, breaking sausage into crumbles. Stir in garlic powder and thyme.
- In a large bowl, combine crackers and sausage mixture. Mix lightly but thoroughly. Cover and refrigerate, about 1 hour.
- Cut each pastry sheet lengthwise in half. On a lightly floured surface, roll each sheet into 12x4-1/2-in. rectangles. Spread 1 cup sausage mixture lengthwise down the center of each sheet. Fold sides over filling, pinching edges to seal (leave ends open). Cut each log into 6 pieces.
- Place on parchment-lined baking sheets, seam side down. Brush tops with egg. Sprinkle with everything seasoning. Bake until pastry is golden brown, 25-30 minutes. Serve warm.
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