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Rachael Ray

Spicy Pigs in Blankets with Chimichurri Dip

Tender puff pastry encloses chorizo sausages. Chimichurri sauce complements this spicy snack or appetizer.

Tender puff pastry encloses chorizo sausages. Chimichurri sauce complements this spicy snack or appetizer.

Ingredients

  • 1 sheet frozen puff pastry, such as Pepperidge Farm brand, slightly thawed
  • 1/2 pound chorizo, skin removed and cut into 24 1 1/2-inch pieces
  • 1 egg, beaten
  • 2 1/2 cups herbs, such as parsley and cilantro, loosely packed
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil (EVOO)
  • 2 1/2 tablespoons red wine vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and black pepper

Preparation

Pre-heat the oven to 400°F. Line two baking sheets with parchment paper.

Roll out the pastry sheet a little and cut into 24 triangles.

Working with one puff pastry triangle at a time (refrigerate the rest of the pastry until ready to use), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg. Transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.

Meanwhile, using a food processor, blend the parsley, cilantro, garlic, EVOO, vinegar, crushed red pepper flakes and 2 tablespoons warm water until almost smooth. Season with salt and black pepper. Serve the pigs in blankets warm, with the chimichurri dip.

Ingredients

  • 1 sheet frozen puff pastry, such as Pepperidge Farm brand, slightly thawed
  • 1/2 pound chorizo, skin removed and cut into 24 1 1/2-inch pieces
  • 1 egg, beaten
  • 2 1/2 cups herbs, such as parsley and cilantro, loosely packed
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil (EVOO)
  • 2 1/2 tablespoons red wine vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and black pepper

Directions

Pre-heat the oven to 400°F. Line two baking sheets with parchment paper.

Roll out the pastry sheet a little and cut into 24 triangles.

Working with one puff pastry triangle at a time (refrigerate the rest of the pastry until ready to use), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg. Transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.

Meanwhile, using a food processor, blend the parsley, cilantro, garlic, EVOO, vinegar, crushed red pepper flakes and 2 tablespoons warm water until almost smooth. Season with salt and black pepper. Serve the pigs in blankets warm, with the chimichurri dip.

Tags:Dips and Spreads, Game Day, Pork, Snacks and Appetizers, undoRS