Pigs in Blankets
recipe adapted from Martha Stewart
- 1 sheet puff pastry
- 2 tablespoons mustard, plus more for serving
- 8 fully cooked sausages (each about 5 inches long) Andouille, or chicken sausages
- 1 large egg, beaten
- 1 teaspoon poppy seeds
On a lightly floured work surface, roll pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustard.