Chinese Sausage in a Blanket
The only thing more tempting than hot dogs under wraps? Lap cheong in puff pastry, with 5-alarm mustard for dipping.
- Yield: Makes 34
Source: Martha Stewart Weddings, Fall 2011
- 1 large egg
- 1 tablespoon water
- 1 sheet puff pastry, thawed
- All-purpose flour for dusting
- 4 Chinese sausages or lap cheong, casings removed
- 2 scallions, thinly sliced on the bias
- 1/4 cup Chinese mustard
Heat oven to 375 degrees. Whisk egg with the water. Roll pastry 1/8 inch thick on a lightly floured surface. Cut into four 6-by-8-inch rectangles; brush edges with egg wash. Roll each around a sausage; press to seal, then cut off excess at ends. Place on parchment-lined rimmed baking sheet, seam side down; brush with egg wash. Freeze until firm, about 15 minutes.
Bake until puff pastry has cooked through and is golden brown, 33 to 35 minutes. Let cool slightly; slice into 1/2-inch rounds using a serrated knife. Garnish with sliced scallions; serve with mustard.