Description
It is like a zesty jambalaya weaved into a delicious puff pastry roll. Dip in your favorite mustard or hot sauce and you’ve got gumbo to go.
Ingredients
Scale
- Puff pastry dough
For the Filling:
- 9 raw shrimps, skin, vein and everything else removed
- 8 roasted garlic cloves
- 1/2 tightly packed cup of freshly chopped basil leaves
- 1/4 teaspoon of fish sauce
- 1/2 teaspoon of cane sugar
- 1 teaspoon of low sodium soy sauce
- 6 tablespoon of VERY FINELY chopped carrots
- 3 tablespoon of VERY FINELY chopped celery
- 1/4 teaspoon of ginger powder
- Inside membrane of 2 small sausages
For the Egg Wash:
- 1 egg
- 1 tablespoon of water
For the Garnish:
- Sesame seeds
Instructions
- Pre-heat your oven at 350. Line a parchment paper on a baking sheet.
- Mix all the ingredients for your filling in a food processor and blend everything together till it becomes a nice and smooth paste. In another small bowl, prepare your egg wash by whisking the egg and water, reserve in the fridge till the end.
- Roll your pastry dough (making sure it’s always cold – never let your puff pastry get to room temperature – I usually work with a cold ice pack on the side) and make a few rectangles or squares of dough, the size you want.
- Time to add your filling and roll your pastry, follow the graphic above for the easy technique.
- Brush with your egg wash, sprinkle some sesame seeds on the top and bake at 350 for 45 minutes or till the crust is golden brown.
- Serve with any dipping sauce you want but I like mine with either ketchup of Dijon mustard!
Notes
Since you can find a lot of different styles of sausage… If, during the cooking process, you find there is a lot of juices coming out of the pastry, you can move your rolls on the paper to make sure it doesn’t boil in juice and make the dough saggy.
- Category: Baking