- 1 package (2 sheets) frozen puff pastry, defrosted
- 1 pound andouille sausage, finely chopped
- 1/2 teaspoon olive oil
- 1/2 cup finely chopped yellow onions
- 1 1/2 teaspoons minced garlic
- Pinch cayenne
- 1 large egg
- 1 tablespoon water
- 2 tablespoons Emeril's New York deli-style mustard, or other mustard
- 1/2 cup grated Parmesan
Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper and set aside.
In a large skillet, cook the sausage until browned over medium-high heat, about 7 minutes. Remove from the pan with a slotted spoon. Add the oil to the pan and when hot, add the onions garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Remove from the heat and let cool. When cool, add the sausage to the pan and stir well to combine with the onions and garlic.
In a small bowl, beat together the egg and water to make an egg wash and set aside.
On a lightly floured surface, roll out 1 sheet of the pastry to a large square, about 15 by 15 inches. Trim the edges to make even and cut the pastry in half. Using the back of a spoon or a rubber spatula, spread 1/2 of the pastry with the mustard and evenly top with 1/2 of the sausage mixture and 1/2 of the cheese. Paint the remaining pastry half with the egg wash and place, egg wash side down, over the sausage and cheese to completely cover. Press the 2 halves firmly together and using a pizza wheel or thin sharp knife, cut into 1/2-inch wide strips. Arrange the strips on 1 of the prepared baking sheets Repeat with the remaining ingredients and bake until golden brown and risen, about 15 minutes. Let cool on the baking sheets. Serve warm.
Recipe courtesy Emeril Lagasse
Recipe courtesy of Rachael Ray