Smoked Sausage En Croute
- 2 large egg yolks
- 1 teaspoon water, plus more for brushing
- 1 1/2 kielbasa sausage
- Flour, as needed, for rolling pastry
- 2 sheets prepared puff pastry
- assorted mustards for serving
Preheat the oven to 425 degrees F. Beat the egg with the water and set aside.
Cut the kielbasa into eight 3-inch long pieces and set aside. On a lightly floured surface roll the pastry sheets into 12 x 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 shiny, 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
Recipe reprinted by permission of www.mychinet.com. All rights reserved.
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