Gourmet Gameday: Pigs in Pads
Pigs in (football) pads! Get it?!
Ingredients
All-purpose flour, for surface
2 sheets puff pastry
6 tablespoons dijon mustard
2 tablespoon mayonnaise
3 tbsp honey
4 fully cooked sausages, we used kielbasa
1 large egg, beaten
For Serving
EBTB seasoning
Maldon salt
Poppy seeds
Mustards (brown, honey, or whole-grain)
Step 1
Mix dijon mustard, mayo, and honey in a bowl. Split in half (½ will be used for dipping later)
Step 2
On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut in half lengthwise
Step 3
Brush lower half of each sheet lightly with honey mustard, center a sausage on the mustard-coated side, and brush the top half with egg wash
Step 4
Roll the sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or EBTB seasoning
Step 5
Cut each at a bias in ½-1 inch pieces. Freeze, uncovered, on a parchment-lined baking sheet until firm
HAUSTE HINT: stop here & save for a rainy (game) day!
Step 6
Preheat oven to 400 degrees. Place about 1 inch apart on parchment-lined baking sheets and bake until the pastry is golden brown, about 20-25 minutes. Serve warm!
