PASTRY PINCHER RECIPES

Steps:

• In a large bowl mix the flour and salt. Cut in 1 cup butter (or half butter/half shortening equaling one cup) into flour until crumbly, leaving pea-sized chunks. Note: If using salted butter omit the salt.
• Stir in sour cream, and mix well; dough will be very sticky.
• Form dough into a flattened disk(this will help when rolling the puff pastry out) Wrap in plastic wrap and refrigerate 8 hours, or overnight. You can freeze the dough at this point and defrost at your convenience. TIP: Take the dough out of the freezer ahead of time to defrost in the fridge. If you have placed it in the fridge allow 30 minutes for it to become pliable enough for you to roll it out. The dough should remain cold in order to make the pastry puff.
• Roll dough to 1/4 of an inch and use for any recipe requiring puffed pastry.

Steps:

• Preheat oven to 400° F.
• Defrost puff pastry according to package instructions. Roll the pastry out on a floured counter to a rectangle of about 19” x 12”. Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections down to 16 rectangles total.
• Spread a small amount of mustard on top ? of each pastry rectangle. Lay a half of a hot dog or sausage on the mustard and sprinkle with herb of choice. Brush the other end of the rectangle with a little of the beaten egg and roll the sausage up in the pastry, sealing the ends. Put the sausage rolls in the refrigerator for 15-20 minutes for the pastry to chill.
• Remove from the refrigerator and prick the tops with a fork, brush with the rest of the beaten egg, sprinkle with kosher salt and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and serve warm or at room temperature with more mustard.
• inspired by Lorraine Pascale