Spicy Pigs in a Blanket with Chimichurri Dip

Spicy Pigs in a Blanket with Chimichurri Dip
Spicy Pigs in a Blanket with Chimichurri Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • One

    17.3 ounce package frozen puff pastry, slightly thawed

  • One

    12 ounce package andoulle sausage links, cut into 32 pieces

  • 1

    egg, beaten

  • 1 1/2

    cups parsley

  • 1

    cup cilantro

  • 2

    cloves garlic

  • 1/4

    cup EVOO

  • 2 1/2

    Tbsp. red wine vinegar

  • 1/4

    tsp. crushed red pepper

  • Salt

  • Pepper

Directions

Preheat oven to 400. Line baking sheets with parchment paper. 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 pastry sheet. 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. Meanwhile, using a food processor, blend the parsley, cilantro, garlic, olive oil, vinegar, crushed red pepper and two tablespoons warm water until almost smooth; season with salt and black pepper. Serve the pigs in blankets warm with sauce.

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