- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 324
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 104 mg
- Sodium
- 643 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 324
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 104 mg
- Sodium
- 643 mg
Ingredients
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Directions
- 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
