Andouille Puffs with Creole Mustard Sauce
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 25 minutes + 10 minutes in refrigerator
Cook time: 23 minutes
Servings: 32 pieces
Ingredients
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- 3 tablespoons plus 1 teaspoon Dijon mustard , divided
- 1 (1-pound) package andouille sausage, cut diagonally into ¾-inch pieces
- 1 large egg, lightly beaten
- wooden toothpicks
- ½ cup Sour cream
- ¼ cup Creole mustard
- 2 teaspoons Hot sauce
- ½ teaspoon grated garlic
Directions
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
On a lightly floured surface, cut each puff pastry sheet into 16 (2 1⁄2-inch) squares. Using a fork, prick each square all over. Spread about 1⁄8 teaspoon Dijon mustard in center of each square. Top each with 1 piece sausage. Fold two opposite corners of each pastry square over sausage; brush with egg, and pinch to seal. Secure with wooden picks. Place on prepared pan, and freeze until firm, about 10 minutes.
In a small bowl, combine sour cream, Creole mustard, hot sauce, garlic, and remaining 2 tablespoons Dijon mustard.
Brush egg all over puffs.
Bake until lightly golden, about 18 minutes. Carefully remove wooden picks, turn puffs, and bake for 5 minutes more. Serve hot with mustard sauce.