These cute little puffs are a riff on one of my all time favorite snacks: pigs in a blanket. But instead of biscuit dough from a can, they use puff pastry, and instead of hot dogs, lap cheong or Chinese sausage.
Chinese Sausage Puffs (Lap Cheong Puffs)
Servings: 40 puffs
These savory bites are a play on one of my favorite snacks of all time — pigs in a blanket. I like to serve these with a side of hoisin, but you can definitely experiment with other sauces.
Print Recipe
Ingredients
- 1 package (2 sheets) puff pastry thawed
- 6 Chinese sausage lap cheong, cut into 1/2 inch thick slices
- 1 egg
- 1 Tbsp milk or cream
- pinch of salt
- hoisin sauce optional, for serving
Instructions
- Preheat oven to 425°F
- Make the egg wash by beating together the egg, milk or cream, and pinch of salt until well mixed.1 egg, 1 Tbsp milk or cream, pinch of salt
- Gently flour a clean work surface. Unwrap the thawed (but still cold) puff pastry from its packaging and roll it out gently with a rolling pin. The goal here isn't to make the dough super thin, just to smooth out some of the fold lines and reduce *a little bit* of the puff.
- Use a 2-inch cookie cutter to cut out puff pastry shapes and arrange on a parchment lined baking sheet.1 package (2 sheets) puff pastry
- Use the tip of a large circular piping tip or just a paring knife to cut circles about 3/4 inch in diameter into the center of each puff pastry round. During the step, you *do not* want to cut all the way through to the cutting board, the goal is to cut about halfway through the thickness of the pastry.
- Use a fork to dock (poke holes in) the center of the circle. This step and the previous step will help to ensure your sausages don't get ejected when the pastry puffs up.
- Place one sausage round in the middle of each circle on top of the docked area.6 Chinese sausage
- Use a small pastry brush (or your finger) to brush the exposed surface on the top of each pastry.
- Transfer to the oven and bake for about 10 to 12 minutes or until the pastry is golden brown and puffed. If any of the pastries puff up too much or look a little wonky, you can use a chopstick or the back of a fork to push down the sausage a little deeper into each pastry.
- Let cool before serving and serve alongside hoisin sauce, if desired.hoisin sauce