Pigs-in-a-Blanket with Hoisin and Scallion

appetizer sausage phyllo/puff pastry dough chinese asian snack hors d'oeuvre

Rhoda Boone

Makes 32 pieces

Ingredients

1 large egg

One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions

Chinese five-spice powder, for sprinkling

2 pounds fully cooked pork breakfast sausage (preferably unflavored), halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)

3 tablespoons hoisin sauce

2 scallions, thinly sliced

Sesame seeds, for sprinkling

Method

Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.

If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Lightly dust the surface of both sheets of pastry with five-spice powder. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.

Spread the center of each piece of pastry with 1/4 teaspoon hoisin and top with a sprinkle of scallion. Brush one narrow end of the pastry with egg wash, add 1 piece of sausage and roll to enclose. Return to parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with sesame seeds. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.