Spicy Pigs in Blankets with Chimichurri Dip

By chelyc13

Ingredients

• 1 17.3oz pkg frozen puff pastry, slightly thawed
• 1 12oz pkg andouille sausage links, cut into 32 pieces
• 1 egg, beaten
• 1 1/2 cups flat leaf parsley leaves
• 1 cup cilantro leaves
• 2 cloves garlic
• 1/4 cup olive oil
• 2 1/2 tblsp red wine vinegar
• 1/4 teas crushed red pepper
• salt and black pepper

Details

Servings 32

Preparation

Step 1

1. Preheat the oven to 400. Line 2 baking sheets with aprchment. Working with 1 puff pastry sheet at a time, cut the pastry cruosswise 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 with1 puff pastry triangle at a time, arrange a piece of sausage across the base of the traingle and roll up snugly, sealing the pastry with a dab of beaten egg; transfer to the prepared pans. brush the traingles with more beaten egg and bake until puffed and golden, about 30 minutes.

3. meanwhile, using a food processor, blend the parsley, cilantro, garlic, olive oil, vinegar, curshed red pepper and 2 tblsp warm water until almost smooth; season with salt and black pepper. Serve the pigs in blankets warm, with the chimichurri dip.