Spicy Pigs in Blankets With Chimichurri Dip
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
32
ingredients
- 1 (17 1/3 ounce) package puff pastry, 2 sheets slightly thawed
- 1 (12 ounce) package andouille sausages, cut into 32 pieces
- 1 egg, beaten
- 1 1⁄2 cups flat leaf parsley
- 1 cup cilantro leaf
- 2 garlic cloves
- 1⁄4 cup olive oil
- 2 1⁄2 tablespoons red wine vinegar
- 1⁄4 teaspoon crushed red pepper flakes
directions
- Preheat oven to 400. Line 2 baking sheets with parchment. Working with 1 pastry sheet at a time, cut the pastry crosswise into quarters, then halve lengthwise to form 8 rectangular pieces. Cut each piece diagonally to form 16 triangles. Repeat with remaining sheet of pastry.
- Working with triangle at a time (refrigerating remaining pastry as needed), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing with egg. Transfer to prepared pans. Brush triangles with beaten egg and bake till puffed and golden, about 30 minute.
- Meanwhile, using a food processor, blend the parsley, cilantro, garlic, oil, vinegar, crushed red pepper and 2 T water til almost smooth. Season with salt and pepper. Serve pigs in blankets with dip.
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RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.