Spicy Pigs in Blankets with Chimichurri Dip

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This is an Argentinean take on a classic snack. A similar recipe can be found the February edition of Everyday with Rachael Ray magazine.

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Ingredients

One sheet frozen puff pastry, such as Pepperidge Farm, slightly thawed
1/2 pound chorizo, skinned removed and cut into 24 1 1/2-inch pieces
1 egg, beaten
2 1/2 cups loosely packed herbs, such as parsley and cilantro
2 cloves garlic
1/4 cup EVOO - Extra Virgin Olive Oil
2 1/2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper
Salt and black pepper

Aired on:

November 8, 2010

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Preparation

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Roll out pastry sheet a little and cut into 24 triangles.

Working with 1 puff pastry triangle at a time (refrigerate the rest of the pastry until ready to use), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg. Transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.

Meanwhile, using a food processor, blend the parsley, cilantro, garlic, EVOO, vinegar, crushed red pepper and 2 tablespoons warm water until almost smooth. Season with salt and black pepper. Serve the pigs in blankets warm, with the chimichurri dip.