Sausage and Smoked Cheddar Parcels
Prep Time: 10 minutes
Total Time: 30 minutes
1 pkg (17.3 oz) frozen puff pastry sheets, thawed and cold
1 cup shredded Hickory Farms Smoked Cheddar Blend
1 cup finely chopped Signature Beef Summer Sausage
2 tbsp fresh thyme leaves, divided
1 egg, lightly beaten
Preheat oven to 400°F. On lightly floured surface, unroll pastry and cut each sheet into nine 3-inch squares.
Divide cheese and summer sausage evenly among squares. Sprinkle with half of the thyme. Brush edges with some of the egg. Fold pastry over to create triangles; press to seal. Cut small vent on top of each triangle. Brush with additional egg and sprinkle with remaining thyme.
Transfer to two parchment paper–lined baking sheets. Bake for 15 to 18 minutes or until puffed, flaky and golden brown.
Tip: Serve with tomato jam or a grainy Dijon mustard for dipping.