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Author Notes: When dim sum met pigs in a blanket... —amysarah
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 4 Chinese sausages (Lap Cheong/Lap Xuong)
- 8 medium raw shrimp, peeled/deveined and tails removed
- 1 large (or 2 small) scallions, slivered
- 1 sheet puff pastry, prepared or frozen, defrosted
- 1 egg
- sesame seeds
- Whisk together the mustard, honey and grated ginger. Put aside.
- Roll out the puff pastry into roughly a 12”x 15” rectangle. Cut in half lengthwise and horizontally, to make 4 rectangles, each about 6” x 7.5”. Cover and chill in fridge.
- Bring a small pot of water to boil and add sausages. Simmer for 10 minutes, then remove and let cool to room temp.
- Make an egg wash: whisk the egg with a tablespoon of water. Line a baking sheet with parchment. Preheat oven to 400 degrees.
- Lay out the pastry on the parchment and brush the edges if each with egg wash. Spread the rest of the surface with about a tablespoon of the mustard mixture. Arrange the shrimp on top lengthwise, overlapping the tail ends slightly to form a line. Place several scallion slivers over them, then a sausage on each.
- Roll the pastry around the filling to form four cigars. Press the ends together and tuck underneath. Brush well with egg wash, and sprinkle with sesame seeds.
- Bake for about 15-20 minutes, until well browned. Remove to a board and slice carefully on a slight bias, about ¾” wide, with a serrated knife. Serve hot.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends