Prepare to transform your kitchen into a gourmet French bistro with this irresistible Andouille in Puff Pastry recipe that will make your taste buds dance! Imagine golden, flaky layers of buttery pastry embracing spicy, smoky andouille sausage, creating a culinary masterpiece that's both elegant and incredibly satisfying. Whether you're hosting a dinner party or craving a luxurious appetizer, this dish promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 package puff pastry, thawed
- 1 pound andouille sausage, sliced
- 1 egg, beaten (for egg wash)
- 1 tablespoon Dijon mustard
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Carefully unfold the thawed puff pastry sheet on a lightly floured surface. If the pastry comes in multiple sheets, work with one at a time.
- Slice the andouille sausage into approximately 1/2-inch thick diagonal pieces, ensuring even cooking and attractive presentation.
- Spread the Dijon mustard evenly across the puff pastry, leaving a small border around the edges to allow for proper sealing.
- Arrange the sliced andouille sausage pieces in a single layer on the mustard-coated pastry, leaving space between each piece.
- If using cheese, sprinkle the shredded cheese over the sausage pieces for additional flavor and richness.
- Carefully roll or fold the pastry edges to create a border, pinching the corners to seal and prevent filling from leaking during baking.
- Brush the entire pastry surface thoroughly with beaten egg, which will create a golden, glossy finish when baked.
- Transfer the prepared pastry to the prepared baking sheet, ensuring it is centered and has room for expansion.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed, golden brown, and the sausage is heated through.
- Remove from the oven and let rest for 5 minutes to allow the pastry to set and cool slightly before slicing.
- Cut into individual portions and serve warm as an appetizer or light main course.
Tips
- Always ensure your puff pastry is completely thawed but still cold for the best texture and rise.
- Use a sharp knife when slicing sausage to get clean, even cuts that cook uniformly.
- Don't skip the egg wash - it's the secret to that gorgeous, glossy golden-brown finish.
- Let the pastry rest for 5 minutes after baking to allow the layers to set and prevent burning your mouth.
- For extra flavor, experiment with different mustards or add herbs like thyme or rosemary.
- If you want a crispier bottom, pre-heat your baking sheet before placing the pastry on it.
- Serve immediately for maximum crunch and flavor - these are best enjoyed fresh from the oven!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 15g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 65mg
