Ingredients
Pastries
- 1 sheet frozen puff pastry about 8.5 oz, thawed but cold
- 24 fully cooked cocktail sausages about 10 to 12 oz; check package label
- 1 large egg beaten with 1 teaspoon water
- 2 tablespoons yellow mustard for serving
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
Instructions
Wrap and bake
- Heat oven to 400°F. Line a large baking sheet with parchment. Unfold the cold puff pastry and gently roll it to roughly a 10-by-12-inch rectangle if needed.
- Cut the pastry into 24 even rectangles, about 1 2/3 by 3 inches. Keep the strips cold; refrigerate briefly if they soften.
- Place one fully cooked cocktail sausage at the end of each rectangle and roll just until the pastry overlaps. Set seam-side down on the sheet with space between pieces.
- Brush the pastry lightly with egg wash. Bake 20 to 24 minutes until puffed, deep golden and hot throughout, rotating the pan once if browning unevenly.
- Cool a few minutes, then serve warm with mustard on the side.
Nutrition
Calories: 270kcalCarbohydrates: 18gProtein: 7gFat: 19gSaturated Fat: 7gSodium: 620mgFiber: 1gSugar: 2g
Notes
Use fully cooked sausages only for this timing; raw sausages require their own safe cooking directions. Nutrition varies by brand and is an estimate for two pastries plus a little mustard.
