MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Big Piggies In A Blanket
| Big Piggies In A Blanket | Print |
Recipe By: Alice Morrow
Big Piggies In A Blanket
Ingredients
- 7 oz. all-butter puff pastry thawed and cut into four 5” squares
- 1 large egg yolk mixed with 1 T. water
- 4 andouille sausage (3 oz. each) or your favorite sausage
- ¼ c. chutney
- ¼ c. creole mustard or Dijon plus extra to brush on pastry
Instructions
- Preheat oven 375.
- Arrange puff pastry on work surface and brush top edges with egg wash.
- In food processor, pulse chutney and mustard until chutney is chopped. Set aside.
- With pastry brush, put a little of the mustard on the puff pastry (spread well and thin).
- Place sausages on bottom edges and roll up pastry, pressing the edges to seal.
- Freeze logs for 10-15 minutes or until firm.
- Cut logs into ½” slices and place them cut side up in 3 mini muffin pans.
- Bake 25 minutes or until golden and sizzling.
- Turn out onto a paper-towel lined rack to cool.
- To serve, spoon a dollop of the chutney mustard on each slice and serve.
- *****Can be frozen for later use. Thaw before baking. Makes 36.
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