Furikake Mini Sausage Puff Pastries

These Furikake Mini Sausage Puff Pastries are a fun Asian-inspired twist on the classic pigs in a blanket. Mini cocktail sausages are wrapped in flaky, buttery puff pastry, brushed with egg wash, and sprinkled with furikake -- a Japanese seasoning made with seaweed, sesame seeds, and dried fish flakes.

Course Appetizer, Snack

Cuisine American, Asian, Canadian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 265kcal

Author Michelle

Ingredients

1 sheet all-butter puff pastry about 8 oz, thawed and rolled out to ~10" by 10"
36 mini cocktail sausages or small/mini hot dogs
1 egg beaten, for egg wash
1-2 tablespoon furikake seasoning

Instructions

On a lightly floured surface, roll out puff pastry to about 10" by 10."
Divide the pastry into 6 horizontal rows, about 1.66" tall.
In each row, cut alternating isosceles triangles with 1.5" bases.
Place a cocktail sausage at the wide base of each triangle.
Roll the pastry up from base to tip, enclosing the sausage in a spiral.
Arrange on a parchment-lined baking sheet.
Lightly brush each puff with beaten egg wash.
Sprinkle with furikake seasoning on top for color and crunch.
Preheat oven to 400°F/204°C.
Bake mini sausage puffs at 400°F/204°C for 18-22 minutes, or until golden brown and puffed.
Let cool slightly before serving warm with ketchup, honey mustard, or a spicy mayo dip.

Notes

Yield: anywhere from 36-48 pieces, depending on how the triangle puff pastries are cut, and how small or large the cocktail sausages are.

Nutrition