- 32
Ingredients
- One 17.3-ounce package (2 sheets) frozen puff pastry, such as Pepperidge Farm, slightly thawed
- One 12-ounce package 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 extra-virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper
- Salt and black pepper
Preparation
Step 1
Directions:
Preheat the oven to 400°. Line
2 baking sheets with parchment.
Working with 1 puff 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 the remaining puff pastry sheet.
Working with 1 puff pastry triangle at
a time (and refrigerating the remaining
pastry as needed), 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
2 tablespoons warm water until almost
smooth; season with salt and black
pepper. Serve the pigs in blankets
warm, with the chimichurri dip.