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Missy's Boudin Stuffed Puff Pastry

Missy’s Boudin Stuffed Puff Pastry

Missy's Boudin Stuffed Puff Pastry
Missy’s Boudin Stuffed Puff Pastry
Missy's Boudin Stuffed Puff Pastry
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Missy's Boudin Stuffed Puff Pastry
Ingredients
  • 2 sheets Pepperidge Farm Puff Pastry (thawed in refrigerator)
  • 3-4 links of good quality cooked boudin
  • 1 egg, beaten with 1 T. water
  • Steen’s syrup
  • Spicy Mustard
Instructions
  1. Take one sheet of defrosted puff pastry and place on a baking sheet.
  2. Remove the boudin from the casing and spread evenly on the puff pastry sheet. Leave about 1” around all sides of puff pastry.
  3. Place the second sheet of pastry on top of the boudin.
  4. Pinch the sides of both sheets of puff pastry together all the way around. You are creating a closed in package.
  5. Brush the beaten egg wash all over the top sheet of puff pastry. This helps with the browning of it.
  6. Place in 350 oven for 45 minutes or until golden.
  7. When you remove from the oven and place on serving platter, drizzle with the syrup and spicy mustard.
Notes
*****My niece, Missy, brought this appetizer for a family gathering and was a hit. She told me she got it from my other niece, Alicia. So I am giving both of them credit. Missy suggested adding your favorite grated cheese to the boudin for an extra kick. She suggested Pepper Jack Cheese. Sounds yummy to me.
 

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