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pastry andouille sausages egg flat leaf parsley cilantro leaf garlic olive oil red wine vinegar red pepper
Viewed: 76 - Published at: 3 years agoIngredients
- 1 (17 1/3 ounce) package puff pastry, 2 sheets slightly thawed
- 1 (12 ounce) package andouille sausages, cut into 32 pieces
- 1 egg, beaten
- 1 12 cups flat leaf parsley
- 1 cup cilantro leaf
- 2 garlic cloves
- 14 cup olive oil
- 2 12 tablespoons red wine vinegar
- 14 teaspoon crushed red pepper flakes
Method
- Preheat oven to 400.
- Line 2 baking sheets with parchment.
- Working with 1 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 remaining sheet of pastry.
- Working with triangle at a time (refrigerating remaining pastry as needed), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing with egg.
- Transfer to prepared pans.
- Brush triangles with beaten egg and bake till puffed and golden, about 30 minute.
- Meanwhile, using a food processor, blend the parsley, cilantro, garlic, oil, vinegar, crushed red pepper and 2 T water til almost smooth.
- Season with salt and pepper.
- Serve pigs in blankets with dip.
