Sausage Pot Pie Hot Pocket

Childhood nostalgia meets the comfort of a classic pot pie. 

These Sausage Pot Pie Hot Pockets, created in partnership with J Squared Eatz, put a savory, grown-up spin on a childhood favorite, with Bianco & Sons sausage, tender vegetables, and a rich, creamy Boursin filling, all tucked inside buttery puff pastry.

Golden and flaky on the outside, rich and creamy on the inside, and perfect for cozy nights when comfort food is calling.

All the comfort of a homemade pot pie, wrapped up in one irresistible handheld pocket.

Prep Time: 20-25 minutes| Bake Time: 12-15 minutes | Total Time: 35-40 minutes
Serves: 4-6

INGREDIENTS

Sausage Pot Pie Filling

• 3 Bianco & Sons Sweet Italian Sausage Links, uncased
• ½ Spanish onion, diced
• 3 Garlic cloves, minced
• ½ Tsp Rosemary, minced
• 2 TBSP AP flour
• 1 TBSP Butter, unsalted
• 1 TBSP EVOO
• 1 Cup Chicken stock, warmed
• 2 Tsp Dijon mustard
• 3 OZ Garlic & Herb Boursin Cheese (or cream cheese)
• 10 OZ Frozen vegetable mix (we used green beans, corn, carrots, peas)
• 2 Packs frozen puff pastry sheets (4 sheets total), thawed
• 1 Egg, lightly beaten
• Salt + Pepper to taste

METHOD

1. Add 1 tablespoon EVOO to a cold sauté pan, followed by the sausage. Bring heat to medium and cook until browned on all sides, loosening any browned bits from the bottom of the pan as the sausage cooks
2. Add onion to pan, season with salt + pepper. Cook for 2 mins
3. Add garlic and rosemary to pan, cook for 1 min until garlic is fragrant 
4. Add butter and flour to pan, stir for 2-3 mins until flour is cooked out
5. Add warm chicken stock to pan, stirring continuously until fully incorporated. Simmer until filling thickens, about 3–4 minutes. Stir in Dijon mustard and Boursin cheese until melted, smooth, and fully incorporated.
6. Add frozen vegetables to pan and mix until incorporated and filling is cooled. Set aside 
7. Prepare one puff pastry sheet at a time. Lightly roll out to an even square, dusting off excess flour
8. Cut puff pastry in half horizontally, and then into 3rds vertically. You should end up with 6 equal sized squares
9. Add 1 small ice cream scoop (about 2 TBSP) of filling to center of one puff pastry square
10.  Lightly brush edge of puff pastry with egg wash, about ¼ inch. Top with another puff pastry square. Pro Tip: using your hands, stretch the top square slightly larger to fit over the top of the filling. 
11. Lightly press the top puff pastry onto the bottom until sealed completely (similar to a ravioli)
12. Using a fork, crimp outside ¼ inch of hot pocket to fully seal. Repeat for remaining puff pastry sheets until all hot pockets are formed
13. Lightly brush the top of the hot pockets with egg wash, season with flaky salt and cracked pepper 
14. Make 3 tiny slits in the puff pastry to vent. Add to parchment lined sheet pan 
15. Bake at 425F for 12-15 mins until golden brown

TO SERVE

• Let cool for 5-7 mins
• Mangia!