Lambs in a Blanket with Cilantro Yogurt

greek yogurt puff pastry dough lamb

Dawn Perry

8 Servings

Source

Ingredients

2 tablespoons olive oil, divided

1½ pounds merguez sausage, cut into 2" lengths

1 sheet frozen puff pastry (one 14-oz. package or half a 17.3-oz. package), thawed

All-purpose flour (for surface)

1 large egg, beaten to blend

Black and/or white sesame seeds (for serving)

Flaky sea salt

1 cup plain Greek yogurt

3 tablespoons chopped fresh cilantro

1 tablespoon fresh lemon juice

1 garlic clove, finely grated

Kosher salt, freshly ground pepper

Method

Preheat oven to 425°. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook sausage, turning occasionally, until browned, about 4 minutes. Transfer to paper towels to drain; let cool.

Roll out puff pastry on a lightly floured surface to 1/8" thick. Cut into 2x1 1/2" strips. Working one at a time, brush edges of short sides of strips with egg wash and roll around sausage; press to seal. Place, seam side down, on a parchment-lined rimmed baking sheet as you go.

Brush pastry with egg wash and sprinkle with sesame seeds and sea salt. Bake until pastry is golden and puffed, 15–18 minutes.

Meanwhile, blend yogurt, cilantro, lemon juice, garlic, and remaining 1 Tbsp. oil in a food processor until smooth; season with kosher salt and pepper.

Serve pastries with cilantro yogurt alongside for dipping

Do ahead: Dip can be made 1 day ahead; cover and chill. Sausages can be rolled in pastry 4 hours ahead; cover and chill. Brush with egg and top with sesame seeds and sea salt just before baking.