Recipe - Andouille In Puff Pastry

WALDINE VAN GEFFEN VGHC42A
1 Three fourths pound Andouille sausage
Puff pastry or filo
Creole mustard
1 cup Cheese; grate
1 Egg white; beat

To cook the sausage, slit the skin at several point with a knife to keep it
from splitting while cooking. Place in a pot of cold water and bring to a
boil. Turn down the heat and simmer for 45 minutes. Remove, allow to cool
on a cloth, then carefully remove skin with a knife. Chop coarsely. Preheat
oven to 425~. Spread puff pastry sheets as directed. Cut into 4" squares.
Place a tablespoon of andouille in center of each square. For variety, place a
dollor of mustard on 1/3 of the appetizers, 2 tablespoon cheese on 1/3 and leave
1/3 plain. Brush edges with beaten egg white, fold into triangle and press
edges together with fork to seal and flute. Brush tops with beaten egg
white. Bake at 425~ for about 15 minutes or until golden brown.
VARIATIONFresh pork or Italian sausage may be substituted for the
andouille. Source: Copeland's. NOLA

Posted to Bakery Shoppe Digest148 by novmom@juno.com (Angela Gilliland) on
Jul 06, 1997