- 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.
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