January/February 2007
- 1 package frozen puff pastry
- 1 package Whole Foods sun-dried tomato and chicken sausages
- Dijon mustard
- 1 egg
Thaw puff pastry in refrigerator. Preheat oven to 375 degrees. Cut sausages into 1/4-inch thick slices on the diagonal. Roll puff pastry dough out on a floured surface. Cut pastry into 2-inch squares, place a drop of Dijon mustard onto each square and place a sausage diagonally on top. To make egg wash, mix egg with 1 teaspoon of water. Wrap two pastry corners across sausage and use egg wash as glue to hold in place. When finished wrapping, place each one on a baking sheet lined with parchment paper and wash the outsides of each with egg. Bake for 12–15 minutes until golden brown and puffy.
