Spicy Pigs in Blankets
- 1 17.3 ounce package (2 sheets) frozen puff pastry, slightly thawed
- 1 12 ounce package andouille sausage links, cut into 32 pieces
- 1 egg, beaten
- 1 1/2 cups flat-leaf parsley leaves
- 1 cup cilantro leaves
- 2 cloves garlic
- 1/4 cup Extravagonzo Red Chili Culinary Oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon Ghost Pepper Flakes
- Salt and black pepper
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment. Working with 1 puff 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 the remaining puff pastry sheet.
- Working with 1 puff pastry triangle at a time (and refrigerating the remaining pastry as needed), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg; transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.
- Meanwhile, using a food processor, blend the parsley, cilantro, garlic, Extravagonzo Red Chili Culinary Oil, vinegar, Ghost Pepper Flakes and 2 tablespoons warm water until almost smooth; season with salt and black pepper. Serve with the Chimichurri Dip
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