For days where you want a blast of flavor and don’t care about your diet… For either a game day, a friendly gathering or really just because your heart wants it. No need to start a guilt trip here, we all need a few days like this every months 😉
Serve these delicious puff pastry sausage and shrimps with Dijon mustard, regular mustard or ketchup depending on what you prefer!
Sausage & Shrimp Puff Pastry Rolls
Ingredients
- Puff pastry dough
- For the Filling:
- 9 raw shrimps, skin, vein and everything else removed
- 8 roasted garlic cloves
- ½ tightly packed cup of freshly chopped basil leaves
- ¼ teaspoon of fish sauce
- ½ teaspoon of cane sugar
- 1 teaspoon of low sodium soy sauce
- 6 tablespoon of VERY FINELY chopped carrots
- 3 tablespoon of VERY FINELY chopped celery
- ¼ teaspoon of ginger powder
- Inside membrane of 2 small Mergez sausages**
- For the Egg Wash:
- 1 egg
- 1 tablespoon of water
- For the Garnish:
- Sesame seeds
- ** Make sure you take one that the inside is a "pulverized paste" without too many big chunks. The goal here is that this sausage stuffing will keep the filling together.
Instructions
- - Pre-heat your oven at 350. Line a parchment paper on a baking sheet.
- - Mix all the ingredients for your filling in a food processor and blend everything together till it becomes a nice and smooth paste. In another small bowl, prepare your egg wash by whisking the egg and water, reserve in the fridge till the end.
- - Roll your pastry dough (making sure it's always cold - never let your puff pastry get to room temperature - I usually work with a cold ice pack on the side) and make a few rectangles or squares of dough, the size you want.
- - Time to add your filling and roll your pastry, follow the graphic below for the easy technique.
- - Brush with your egg wash, sprinkle some sesame seeds on the top and bake at 350 for 45 minutes or till the crust is golden brown.
- Serve with any dipping sauce you want but I like mine with either ketchup of Dijon mustard!
- IMPORTANT NOTE - Since you can find a lot of different style of Mergez... If, during the cooking process, you find there is a lot of juices coming out of the pastry, you can move your rolls on the paper to make sure it doesn't boil in juice and make the dough saggy.
