Southern Living Southern Made Fresh: Vibrant Dishes Rooted In Homegrown Flavor by Malakasis Tasia & Editors of Southern Living

Author:Malakasis, Tasia & Editors of Southern Living [Malakasis, Tasia]
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2016-09-27T04:00:00+00:00

Highbrow Pigs in a Shawl

I’ve always loved pigs in a blanket, but I knew they could be even better with just a couple tweaks. Instead of crescent dough, I use puff pastry. I also roll them up and slice them in rounds before baking, so they look like savory cookies.

Makes: 2 dozen

Hands-On: 8 min.

Total: 48 min.

1 large egg yolk

½ (17.3-oz) package frozen puff pastry sheets, thawed and cut into 4 rectangles

4 (3-oz.) andouille sausages

Butter

Pepper jelly

1. Preheat oven to 375°. Whisk together egg yolk and 1 Tbsp. water in a small bowl. Brush 1 long side of each pastry rectangle with egg mixture. Place 1 sausage along opposite side of each rectangle; roll up, pressing edges to seal. Place in freezer for 15 minutes or until dough is slightly firm.

2. Cut each log crosswise into 6 equal slices. Place 1 slice, cut side down, in each of 24 buttered muffin cups. Bake at 375° for 25 minutes or until pastry is golden and sausage sizzles. Drain on paper towels. Serve with jelly.

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