Sausage filling can be made in advance and refrigerated. I refrigerate mine before using.

Cook the sausage, drain the grease and place in a mixing bowl.

Add the cream cheese, cheddar cheese, salt and pepper. Mix with a spoon until everything is fully incorporated. Set aside or refrigerate.

For the puff pastry, cube the butter. Add the flour (salt if needed) and cubed butter to a bowl. Place the bowl into the refrigerator to make everything cold.

Once cold, remove the bowl and cut the butter with a knife while making sure the flour coats the butter.

Dump the mixture out onto a work surface, create a well in the center and add a few tablespoons of water. Mix with your fingers.

Continue to mix and add a tablespoon of ice cold water at a time until the mixture holds together.

Form the dough into a square, wrap in cling wrap and refrigerate for about 20 minutes.

Roll the dough into a long rectangle (about 15"x 8"). Fold into thirds - the top down and the bottom up. Turn the dough half way, roll into another rectangle and fold again.

You can wrap and refrigerate after each turn if needed. Continue rolling, folding and turning the dough 6 times. Leave in refrigerator until chilled.

Roll the dough to desired thickness. I make mine pretty thin. Cut into squares about 3"x 3" or 4"x 4" if you want them bigger.

Add about a tablespoon or more to each square. Fold the corners up and over to create a pocket.

Turn over and place on a parchment lined baking sheet.

Once all pouches are on the sheet, whisk egg and brush the egg onto each pouch.

Place the sheet into a preheated 400°F oven for about 20 minutes or until golden brown.