Ingredients:
One 17.3-ounce package (2 sheets) frozen puff pastry, slightly thawed
One 12-ounce package andouille sausage links, cut into 32 pieces
1 egg, beaten
Directions:
1. Preheat the oven to 400°. Line 2 baking sheets with parchment. Working with 1 puff pastry sheet at a time, cut the pastry crosswise into quarters, then halve lengthwise to form 8 rectangular pieces. Cut each piece diagonally to form 16 triangles. Repeat with the remaining puff pastry sheet.
2. Working with 1 puff pastry triangle at a time (and refrigerating the remaining pastry as needed), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg; transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.
Comments:
These were really good. Not too spicy, although I think that's because I got the Johnsonville version of adouille. I've had much spicier sausage... I also skipped the dipping sauce that went with the original recipe and just used ketchup.
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