Andouille Puffs with Creole Mustard Sauce
 
Makes 32
Ingredients
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
  • 3 tablespoons plus 1 teaspoon Dijon mustard, divided
  • 1 (1-pound) package andouille sausage, cut diagonally into ¾-inch pieces
  • 1 large egg, lightly beaten
  • ½ cup sour cream
  • ¼ cup Creole mustard
  • 2 teaspoons hot sauce
  • ½ teaspoon grated garlic
Instructions
  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  2. On a lightly floured surface, cut each puff pastry sheet into 16 (2½-inch) squares. Using a fork, prick each square all over. Spread about ⅛ teaspoon Dijon mustard in center of each square. Top each with 1 piece andouille. Fold two opposite corners of each puff pastry square over andouille; brush with egg, and pinch to seal. Secure with wooden picks. Place on prepared pan, and freeze until firm, about 10 minutes.
  3. In a small bowl, combine sour cream, Creole mustard, hot sauce, garlic, and remaining 2 tablespoons Dijon mustard.
  4. Brush puffs all over with egg.
  5. Bake until lightly golden, about 18 minutes. Carefully remove wooden picks, turn puffs, and bake for 5 minutes more. Serve hot with mustard sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/6-recipes-for-a-christmas-eve-feast/