Kielbasa Wrapped in Puff Pastry
makes 14 to 16 pieces
NOTE: The key to success with this recipe is rendering some of
the sausage fat, which keeps the puff pastry from becoming soggy.
Pastries can be made ahead and frozen for up to two weeks or made
ahead and refrigerated for several hours before
baking.
1 pound kielbasa
1 sheet (10 by 91/2 inches) commercial puff pastry, still partially frozen, cut in half
2 large eggs, lightly beaten
1/4 cup grainy mustard
INSTRUCTIONS:
1. Heat oven to 425 degrees. Cut kielbasa in half crosswise and pierce several times with fork. Roll it in 2 layers of paper towel and microwave on high for 1 minute to release some of the fat; set aside to cool.
2. Meanwhile, place one half of puff pastry between two layers of parchment paper and use a rolling pin to stretch pastry into rectangle that measures about 10 by 7 inches. Brush pastry edges with beaten egg. Following figure 15, roll pastry around sausage. Brush exterior with egg. Place seam-side down on parchment-lined, rimmed baking sheet. Repeat with second piece of puff pastry and kielbasa and place on same baking sheet. Put baking sheet in freezer for 10 minutes.
3. Bake until deep golden brown, 20 to 25 minutes. Remove from oven and allow to rest for 5 minutes. Slice diagonally into 1/2-inch slices. Arrange slices on platter and serve immediately with a small bowl of mustard.