Spicy Pigs in a Blanket with Chimichurri Dip
- 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
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.