Christmas pastry snacks are the little bites that keep everyone happy while the main meal finishes roasting. These five recipes—cheese straws, sausage rolls, mini quiches, pesto pinwheels, and cinnamon sugar twists—use store-bought puff or shortcrust pastry so they come together quickly, yet taste like you spent hours. They are perfect for parties, gift boxes, or grazing boards, and each one can be made ahead and frozen.
Ingredients
- 2 sheets (about 1 lb / 450 g) all-butter puff pastry, thawed if frozen
- 1 sheet (about 9 oz / 255 g) shortcrust pastry (for mini quiches)
- 1 large egg, beaten (for egg wash)
- 1 cup (100 g) grated sharp cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 lb (225 g) pork sausage meat (or vegetarian alternative)
- 1/2 cup (50 g) breadcrumbs
- 1 small onion, finely chopped
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 3 large eggs
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) milk
- 1/4 cup (60 g) pesto (basil or sun-dried tomato)
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- Flour for rolling
- Salt to taste
Instructions
- Prep the pastry: If using frozen pastry, thaw it in the refrigerator overnight or on the counter for 30 minutes. Lightly flour a work surface and roll each puff pastry sheet to about 1/8-inch (3 mm) thickness. Keep the shortcrust pastry chilled until needed.
- Make the cheese straws: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. In a small bowl, mix the cheddar, Parmesan, smoked paprika, and garlic powder. Brush one puff pastry sheet with beaten egg, then sprinkle the cheese mixture evenly over it. Place the second puff pastry sheet on top and press gently with a rolling pin to adhere. Cut into 1/2-inch (1 cm) wide strips. Twist each strip a few times and place on the baking sheet, pressing the ends down. Brush with more egg wash. Bake for 12–15 minutes until golden and puffed. Set aside to cool.
- Make the sausage rolls: Reduce the oven to 375°F (190°C). In a bowl, combine the sausage meat, breadcrumbs, onion, sage, black pepper, and a pinch of salt. Mix well. Cut the remaining puff pastry sheet into two equal rectangles. Divide the sausage mixture in half and shape each into a log along the long edge of each rectangle. Roll the pastry over the filling, seal the edge with a little water, and place seam-side down. Brush with egg wash, then cut each log into 6 pieces. Place on a baking sheet and bake for 25–30 minutes until the pastry is golden and the filling reaches a safe minimum internal temperature of 160°F (71°C) for ground meat, checked with a food thermometer. Let cool slightly before serving.
- Make the mini quiches: Keep the oven at 375°F (190°C). Grease a 24-cup mini muffin tin. Roll out the shortcrust pastry on a floured surface to 1/8-inch (3 mm) thick. Cut out rounds with a 2.5-inch (6 cm) cutter and press them into the muffin cups. In a bowl, whisk the 3 eggs, cream, milk, and a pinch of salt. Pour the egg mixture into the pastry shells, filling each about three-quarters full. Bake for 15–18 minutes until the filling is set and the pastry is golden. Let cool in the tin for 5 minutes, then remove.
- Make the pesto pinwheels: Using the remaining puff pastry sheet (if you have one; otherwise use a scrap), spread the pesto evenly over the surface. Roll the pastry up tightly from one long edge to form a log. Chill in the freezer for 15 minutes to firm up. Meanwhile, preheat the oven to 400°F (200°C). Slice the log into 1/2-inch (1 cm) rounds and place on a baking sheet. Bake for 12–15 minutes until golden and crisp.
- Make the cinnamon sugar twists: In a small bowl, mix the sugar and cinnamon. Cut any remaining pastry scraps into strips, brush with egg wash, and sprinkle with the cinnamon sugar. Twist and bake at 400°F (200°C) for 10–12 minutes until golden. These are a sweet counterpoint to the savory snacks.
- Cool and serve: Let all snacks cool on wire racks for at least 10 minutes before arranging on a platter. Serve warm or at room temperature.
Tips
- Keep everything cold: Puff pastry works best when cold. If it warms up, the butter melts too early and the layers won’t puff. Chill the assembled snacks for 10 minutes before baking if your kitchen is warm.
- Don’t overfill: For sausage rolls and quiches, too much filling can cause the pastry to split or the quiche to overflow. Use the quantities given—they are designed to work.
- Egg wash properly: Brush the pastry with beaten egg before baking for a shiny, golden finish. Avoid pooling egg on the edges, which can make them tough.
- Make ahead: You can assemble the cheese straws, sausage rolls, and pinwheels up to a day ahead, keep them covered in the fridge, and bake just before serving. Or freeze unbaked for up to 3 months.
Serving Suggestions
Arrange the snacks on a large wooden board with fresh rosemary sprigs and cranberry sauce for dipping. They pair beautifully with mulled wine, champagne, or a crisp apple cider. For a heartier spread, add some olives, pickles, and a bowl of honey mustard. These snacks are also great as appetizers before a roast dinner—just serve them warm with a sprinkle of flaky salt.
Variations
- Spicy sausage rolls: Add 1 teaspoon of chili flakes or a dash of hot sauce to the sausage mixture.
- Vegetarian option: Swap the sausage meat for a mix of sautéed mushrooms, spinach, and feta cheese. Cook the filling until the mushrooms release their liquid and it evaporates, then cool before using.
- Cheese straws with herbs: Add 1 tablespoon of finely chopped fresh rosemary or thyme to the cheese mixture.
- Sweet pinwheels: Replace the pesto with chocolate spread or jam for a dessert version.
- Mini quiche fillings: Try cooked bacon, caramelized onion, or roasted red pepper instead of the plain egg custard—just ensure any added ingredients are finely chopped and not too wet.
Storage and Reheating
Store all baked snacks in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze baked snacks in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–8 minutes if thawed, or 10–12 minutes if frozen, until hot and crisp. Avoid microwaving, which makes the pastry soggy. If reheating sausage rolls, ensure they reach an internal temperature of 165°F (74°C) for leftovers.
Frequently Asked Questions
Can I use filo pastry instead of puff pastry? Yes, but the texture will be different—filo is thinner and crisper. Use 3–4 layers brushed with melted butter for each snack, and reduce baking time by a few minutes. The results are lighter but more delicate.
Can I make these gluten-free? Absolutely. Use gluten-free puff pastry (available in many supermarkets) and gluten-free breadcrumbs for the sausage rolls. The quiche crust can be made with a gluten-free shortcrust mix. The texture may be slightly more crumbly, but the flavor will be just as good.
Why did my puff pastry shrink when baking? This happens if the pastry wasn’t rested enough before baking. After shaping, chill the snacks in the fridge for 15–20 minutes. Also, avoid stretching the pastry when rolling—let it relax naturally.
Can I bake these in an air fryer? Yes, for small batches. Preheat the air fryer to 350°F (175°C) and cook in a single layer for 8–10 minutes, checking frequently. You may need to work in batches, and the pastry won’t be as evenly golden as in an oven.
How far ahead can I make the dough? The puff pastry is store-bought, so you can keep it frozen until needed. The shortcrust dough can be made 2 days ahead and wrapped in plastic wrap in the fridge. The assembled snacks can be frozen unbaked for up to 3 months—just bake from frozen, adding 5 minutes to the cooking time.
What if I don’t have mini muffin tins? You can make one large quiche in a 9-inch (23 cm) tart pan. Increase the baking time to 30–35 minutes, and check that the center is set. Slice into wedges to serve.
Related
- Yellow Texas Sheet Cake Recipe
- What Is a Po Boy Sandwich? History & Fixings
- What Is Boudin Sausage? Cajun Rice Meat
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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