Andouille in Puff Pastry

Title:
Andouille in Puff Pastry

Yield:
8 Servings

Categories:
Appetizers,
Meats




Ingredients:




-------------------------WALDINE
VAN GEFFEN VGHC42A-------------------------


 1 3/4 lb Andouille sausage


          Puff pastry or filo


          Creole mustard


     1 c  Cheese; grate


     1    Egg white; beat






 To cook the sausage, slit the skin at several point with a knife to keep it


 from splitting while cooking. Place in a pot of cold water and bring to a


 boil. Turn down the heat and simmer for 45 minutes. Remove, allow to cool


 on a cloth, then carefully remove skin with a knife. Chop coarsely. Preheat


 oven to 425~. Spread puff pastry sheets as directed. Cut into 4" squares.


 Place a tb of andouille in center of each square. For variety, place a


 dollor of mustard on 1/3 of the appetizers, 2 tb cheese on 1/3 and leave


 1/3 plain. Brush edges with beaten egg white, fold into triangle and press


 edges together with fork to seal and flute. Brush tops with beaten egg


 white. Bake at 425~ for about 15 minutes or until golden brown.


 VARIATION-Fresh pork or Italian sausage may be substituted for the


 andouille. Source: Copeland's. NOLA


 


 Posted to Bakery Shoppe Digest148 by novmom@juno.com (Angela Gilliland) on


 Jul 06, 1997