- 25 mins
- 40 mins
Ingredients
- Harissa Ketchup:
- 1 1 17.3-ounce sheet puff pastry (from a 17.3-ounce package), thawed
- 1 1 17.3-ounce sheet puff pastry (from a 17.3-ounce package), thawed
- 1 1 17.3-ounce sheet puff pastry (from a 17.3-ounce package), thawed
- 8 8 8 chicken sausages, patted dry
- 8 8 8 chicken sausages, patted dry
- 8 8 8 chicken sausages, patted dry
- 1 1 1 large egg, beaten
- 1 1 1 large egg, beaten
- 1 1 1 large egg, beaten
- Everything bagel topping, for sprinkling
- Everything bagel topping, for sprinkling
- Everything bagel topping, for sprinkling
- Harissa Ketchup, recipe follows
- Harissa Ketchup, recipe follows
- Harissa Ketchup, recipe follows
- Honey Mustard, recipe follows
- Honey Mustard, recipe follows
- Honey Mustard, recipe follows
- Harissa Ketchup:
- Harissa Ketchup:
- 1 1 1 cup ketchup
- 1 1 1 cup ketchup
- 1 1 1 cup ketchup
- 2 2 2 tablespoons harissa
- 2 2 2 tablespoons harissa
- 2 2 2 tablespoons harissa
- Honey Mustard:
- Honey Mustard:
- Honey Mustard:
- 1 1 1 cup Dijon mustard
- 1 1 1 cup Dijon mustard
- 1 1 1 cup Dijon mustard
- 3 3 3 tablespoons honey
- 3 3 3 tablespoons honey
- 3 3 3 tablespoons honey
Preparation
Step 1
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and set aside.
On a work surface, roll out the puff pastry sheet to a 10-by-16-inch rectangle. Divide in half horizontally and in four equal parts vertically to get five 5-by-4-inch rectangles. Roll each rectangle tightly around a chicken sausage and then slice into 4 pieces. Arrange on the baking sheets 1 inch apart. Brush with the egg wash and sprinkle liberally with the bagel topping. Bake until golden brown, about 15 minutes. Let cool slightly and serve with Harissa Ketchup and Honey Mustard.
Harissa Ketchup:
Mix together the ketchup and harissa in a small bowl.
Honey Mustard:
Mix together the mustard and honey in a small bowl.
Yield:
8 servings