Stuffing in Puff Pastry

READY IN: 1hr 5mins
Recipe by Kathy(

This recipe serves just 4-5 people, but if you are looking for a very pretty and special presentation for stuffing, this is it!

Top Review by AZPARZYCH

This was good and quick to whip up. I left out the mushrooms because DH doesn't like them and added one stalk of finely chopped celery. I used a cubed stuffing mix and the finished product was a little dry, but not too bad. Could have been because of the missing moisture from the mushrooms, or the big cubes of stuffing. Next time I will crush the stuffing a little and maybe add a couple tablesoons of stock to the stuffing. Was a very good dish though, we will be making this again!! Made for PAC Spring 2010.

Ingredients Nutrition


  1. Thaw puff pastry at room temperature for 30 minutes. Heat oven to 375°F.
  2. Mix ONE egg with 1 tablespoon water. Set aside.
  3. Mix together sausage, stuffing, remaining egg, onion, and mushrooms.
  4. Unfold puff pastry onto a lightly floured baking sheet, creating 3 sections (lengthwise). DO NOT separate the sections. Cut 9 strips in the two outer sections, about 1 inch apart, cutting just to the fold line in the pastry. These strips will be criss-crossed over the stuffing.
  5. Spoon sausage mixture in the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides. Brush with egg mixture.
  6. Bake 35 minutes or until golden. Slice and serve warm.

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