7 ounces all-butter puff pastry, thawed
1 large egg yolk mixed with 1 tablespoon water
4 andouille sausages (3 ounces each)
¼ cup Major Grey’s chutney
2 tablespoons whole grain mustard
Heat oven to 375 degrees and position rack in the center.
Cut the pastry into four, 5-inch squares. Arrange on a work surface and brush the top edges with egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze logs 10 minutes or until firm.
Cut the logs into ½-inch slices and place them cut side up in three mini muffin pans. Bake 25 minutes until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
In a mini food processor, pulse the chutney and mustard until chutney is chopped. Spoon a dollop of mustard on each side and serve.
Makes 36 hors d’oeuvres.
Cook’s note: Unbaked sliced rounds can be frozen for up to 1 month. Thaw before baking.
Grace Parisi from Food & Wine December 2012Copyright © 2013 Paddock Publications, Inc. All rights reserved.