SAUCISSON EN CROUTE
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling -- think of the end result as pigs in a blanket, only tastier and prettier, thanks to a tool called a lattice cutter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Roll out pastry to a 14-by-12-inch rectangle, 1/8 inch thick. Using a pizza wheel or sharp knife, cut into one 12-by-9-inch rectangle and one 12-by-4-inch rectangle. (Reserve remaining dough, if any, for another use.)
- Apply a lattice roller cutter lengthwise along the smaller rectangle, rolling firmly to cut all the way through the dough. Brush the larger rectangle with egg wash. Stretch the smaller rectangle over the larger rectangle, opening the cuts to create the lattice pattern. Using a pizza wheel, trim overhanging edges. Transfer to a baking sheet (if dough becomes too soft, freeze 15 minutes).
- Flip the layered dough pieces so the lattice is on the underside. Brush one short end of the dough with egg wash. Place sausage at the other short end of the dough and roll tightly. Pinch ends to seal. Transfer to a parchment-lined baking sheet, seam-side down, and brush lattice with egg wash once more. Using the tip of a knife, cut a few steam vents in lattice.
- Bake until pastry is puffed and deep golden brown, about 40 minutes. Serve warm.
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Bongeka Jikazi
[email protected]I love the fact that this recipe uses puff pastry. It makes the dish so easy to prepare.
Antony Mwangi
[email protected]This was so easy to make and so delicious. I will definitely be making it again.
Michaela riddle
[email protected]I've made this recipe several times and it always turns out great. I love how versatile it is. You can use different types of sausage or even add other ingredients to the filling.
AK Sulemankhail
[email protected]This is a great recipe for a party or potluck.
Jan Janali
[email protected]I'm not a big fan of sausage, but I really enjoyed this dish. The pastry was perfectly cooked and the filling was flavorful.
Pirlo
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing!
surani
[email protected]I would highly recommend this recipe to anyone who loves French cuisine.
Amine Benabbou
[email protected]I love the combination of flavors in this dish. The sausage, mustard, and thyme all work together perfectly.
Mustifa Mustifa
[email protected]This recipe is a keeper! I will definitely be making it again.
Wyatt Graham
[email protected]I've tried a few different saucisson en croute recipes, but this one is definitely my favorite. The flavor is amazing.
Abdurraxaq__ Ubalcy
[email protected]I made this for my family and they loved it! Even my picky kids ate it all up.
Ezeh Joy
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Jessie Coloccio
[email protected]I love how easy this recipe is to make. I can usually have it on the table in less than an hour.
Graham Crosby
[email protected]This was my first time making saucisson en croute, and it turned out better than I could have imagined. The pastry was light and fluffy, and the sausage filling was perfectly seasoned.
Mohad Ali
[email protected]I've made this recipe several times now, and it always turns out perfectly. The instructions are clear and easy to follow, and the results are always delicious.
Navpreet Kaur
[email protected]This saucisson en croute was a hit at my dinner party! The pastry was flaky and golden brown, and the sausage filling was moist and flavorful. I especially loved the hint of Dijon mustard and thyme.