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Potato Pockets

A mixture of sweet sausage and red potatoes gets bundled in a flaky puff pastry for an irresistible sandwich alternative.

  • Yield: Serves 4
Potato Pockets

Source: Martha Stewart Kids, Winter


  • 3 tablespoons olive oil
  • 3/4 pound red potatoes, cut into 1/4-inch dice
  • 1 small onion, finely chopped
  • 1/4 pound sweet Italian sausage, casings removed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 sheet frozen puff pastry, from standard package (17.3 ounces), thawed
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten


  1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat until hot but not smoking. Add potatoes, and cook, stirring frequently, until tender, about 12 minutes. Stir in onion and sausage, breaking up sausage as it cooks; continue cooking until meat is no longer pink, about 5 minutes more. Stir in thyme and salt; remove from heat.

  2. Place puff pastry on a lightly floured surface, unfold, and roll out to a 12-inch square. Cut into quarters to get four 6-inch squares. Place one quarter of the sausage mixture in the middle of each puff-pastry square. Gently fold one corner of the square over the filling to the opposite corner, forming a triangle; press edges to seal. Repeat with each remaining square.

  3. Place filled pockets on a rimmed baking sheet, and brush lightly with egg. Bake until golden brown, about 20 minutes. Serve immediately.

Reviews (4)

  • Couzintka 25 May, 2013

    BECAUSE the word ITALIAN appeared...I added thin slices of pizza cheese.. Followed all cooking directions.
    A wedding party of 42 was happy!
    Annie, Fremont, CA

  • xoxocdoxox 19 Jul, 2010

    YUMMY!! used sweet potato - were gorgeous!

  • tipana 1 Mar, 2009

    These were a great hit! I added about 1/4 cup of chicken stock 3 minutes after adding the sausage and cooked till all teh liquid was reduced. This made the filling more "gooey" . Will make again..

  • juliasutherly 26 Nov, 2008

    These pockets are delicious, and not just for kids! I made some last night for my newlywed husband, and he couldn't stop giving me compliments. Ladies, this recipe is a man-pleaser. I had yukon gold potatoes on hand, which I used instead of red potatoes, with no harm to the recipe. Make these tonight!

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