Saucisson En Croute
- 2 large egg yolks
- 1 teaspoon water, plus more for brushing
- 1 1/2 kielbasa sausage, (1 1/2 rings)
- Flour, for rolling pastry
- 2 sheets prepared puff pastry
- Assorted mustards for serving
Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
Cut the kielbasa into 8 (3-inch) long pieces and set aside.
On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
Copyright 2003 Television Food Network, G.P. All rights reserved
Recipe courtesy of Food Networks Kitchens