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Smokies in Puff Pastry with Dijon mustard

Smokies in Puff Pastry with Dijon Mustard

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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Appetizer, Snack
Cuisine American, French
Servings 8 (makes about 32 bites)

Equipment

  • Baking sheet A standard rimmed sheet works well
  • Parchment paper To prevent sticking and for easy cleanup
  • Sharp knife or pizza cutter For slicing the puff pastry
  • Pastry Brush For the egg wash
  • Small bowl To mix the egg and water
  • Rolling Pin Optional, for slightly thinning the puff pastry

Ingredients
  

  • 1 package of cocktail sausages lil smokies or little smokies – about 14 oz
  • 1 sheet of frozen puff pastry – thawed according to package directions
  • 2 tablespoons Dijon mustard – you can use smooth or whole grain
  • 1 egg – for egg wash
  • 1 tablespoon water – to mix with the egg
  • Optional: sesame seeds or poppy seeds – for sprinkling on top
  • Optional dip: more Dijon mustard honey mustard, or even spicy ketchup

Instructions
 

Prep the Puff Pastry

  1. Thaw your puff pastry according to the package instructions—usually about 30–40 minutes at room temperature. Once it's pliable but still cold, place it on a lightly floured surface and roll it out just a little to even the edges.

Slice and Spread

  1. Using a sharp knife or pizza cutter, cut the puff pastry into rectangles about 2 inches wide and 3 inches long—perfect for wrapping around each lil smoky. Before placing the sausages, spread a thin line of Dijon mustard down the center of each strip.

Wrap the Smokies

  1. Place one cocktail sausage at the edge of each pastry strip and roll it up snugly. Position the seam side down on the parchment-lined baking sheet.

Brush and Sprinkle

  1. In a small bowl, whisk together the egg and water. Brush the tops of each wrapped sausage with the egg wash. If you're using sesame or poppy seeds, now’s the time to sprinkle them over the top.

Bake to Perfection

  1. Pop the tray into a preheated 400°F (200°C) oven and bake for 18 minutes, or until the puff pastry is golden brown and beautifully puffed. The sausage should be hot and the pastry crisp.

Serve with Style

  1. Let them cool for just a couple of minutes—these little guys are molten straight from the oven! Serve with extra Dijon mustard or your favorite dipping sauces.