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Saucisson en Croute Recipe

Saucisson en Croute Recipe

Postby HighHeelKitchen » Wed Sep 07, 2011 6:46 pm

Saucisson en Croute:
2 large egg yolks
1 teaspoon water, plus more for brushing
1 + 1/2 kielbasa sausage, (1 + 1/2 rings)
Flour, for rolling pastry
2 sheets prepared puff pastry
Assorted mustards for serving

Preheat oven to 425 degrees F. Beat the egg with the water and set aside.

Cut the kielbasa into 8 x 3-inch long pieces and set aside.

On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan. Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
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