Spicy Pigs in Blankets with Chimichurri Dip

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Spicy Pigs in Blankets with Chimichurri Dip
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Ingredients

  • 1 17.3 ounce package (2 sheets) frozen puff pastry, such as Pepperidge Farm, 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 extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon crushed red pepper
  • Salt and black pepper

Preparation

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, olive oil, vinegar, crushed red pepper and 2 tablespoons warm water until almost smooth; season with salt and black pepper. Serve the pigs in blankets warm, with the chimichurri dip.