Author Notes
When dim sum met pigs in a blanket... —amysarah
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Ingredients
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3 tablespoons
Dijon mustard
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1 tablespoon
honey
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1 teaspoon
grated fresh ginger
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4
Chinese sausages (Lap Cheong/Lap Xuong)
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8
medium raw shrimp, peeled/deveined and tails removed
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1
large (or 2 small) scallions, slivered
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1
sheet puff pastry, prepared or frozen, defrosted
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1
egg
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sesame seeds
Directions
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Whisk together the mustard, honey and grated ginger. Put aside.
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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.
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Bring a small pot of water to boil and add sausages. Simmer for 10 minutes, then remove and let cool to room temp.
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Make an egg wash: whisk the egg with a tablespoon of water. Line a baking sheet with parchment. Preheat oven to 400 degrees.
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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.
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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.
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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.
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