Raspberry andouillette mini puff pastry

Raspberry andouillette mini puff pastry

Ingredients for 6 people

- 2 rolls of puff pastry

- 3 sausages

- 1 small punnet of raspberries

- 1 egg yolk

- Mustard

- Butter

- Mixture of aromatic herbs (chervil, chives, tarragon, dill)

- Raspberry vinegar

- Olive oil

- Salt pepper

Preparation: less than 20 minutes

Cooking: 15 minutes

Preparation :

- Pre-cook the andouillettes in a pan with a little butter.

- Be careful not to burst them.

- Preheat the oven to 180°C.

- Roll out the dough and cut out 6x12 cm rectangles.

- Coat each rectangle with a thin layer of mustard and place a nice slice of sausage and a raspberry on half of the rectangle.

- Fold and close like a ravioli.

- Stick with the tines of a fork, pinching the edges.

- Repeat the operation as much as possible with the rest.

- Place on a baking sheet lined with baking paper, brush with a water/egg yolk mixture and bake for 8 to 10 minutes.

- Watch the cooking.

- Serve with a salad of aromatic herbs drizzled with a vinaigrette of raspberries.

Good tasting !