Shamrock Bites

These are hands down a guilty pleasure for me this time of year. This recipe is really fun and easy to make, and they’ve become a tradition in our house. The kids call these Shamrock Bites and they start asking for these as soon as March rolls around. I hope you enjoy them, and be forewarned…you won’t be able to just eat one!

What you will need

  • 3/4 cup breadcrumbs
  • 3 cloves of garlic, minced
  • 1 large egg, beaten
  • 1 teaspoon parsley
  • 1 teaspoon sage
  • 1 teaspoon fennel seed
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon kosher salt
  • Black pepper to taste
  • 1/2 pound pork sausage (I use spicy but you can use mild if you like)
  • 4 sheets puff pastry
  • Shamrock cookie cutter

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Preheat your oven to 400 degrees. Begin by mixing all the herbs together in one bowl. Once they are evenly mixed add the minced garlic and breadcrumbs. Next add the uncooked sausage to the breadcrumb mixture and mix the ingredients together until all the breadcrumbs and herbs and well mixed with the sausage. Add about a tablespoon of the beaten egg to help bind and keep the rest of the egg mixture to brush on the pastry before putting into the oven.

Roll the thawed puff pastry sheet on a floured surface. Dip your cookie cutter into flour and begin making shamrocks out of the pastry. You should be able to get about 8-9 shamrocks per sheet. With the leftover pastry, ball up and roll out to make more shamrocks.

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Once the shamrocks are all cut, begin placing balls of the sausage mixture on the shamrocks. Make sure to keep an even number of shamrocks without the sausage mixture so you can use them for tops of the shamrocks. Once the sausage mixture is complete. Begin placing the shamrock tops on the sausage lines shamrocks and press all the edges to ensure the sausage mixture stays inside the puff pastry. Lastly, brush the tops of each shamrock with the leftover egg mixture and then pop in the oven and bake for 30-40 minutes depending on your oven. Make sure to check them so you don’t burn them. You want the tops golden brown. Let them cool for about 10 minutes and then dig in. These are going to become a household favorite!