1 cup of Super Eats Kale Chips Sea Salt
Half a cup of sun-dried tomatoes
1 bunch of Cilantro or Parsley
2 cloves of garlic
1 tablespoon of Sherry Vinegar or Apple Cider Vinegar
1/2 cup of Extra Virgin Olive Oil
1/4 of a cup of freshly grated Pecorino Romano
7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
1 large egg yolk mixed with 1 tablespoon of water
4 andouille sausages
- Preheat the oven to 375° and position a rack in the center
- Add Kale Chips to food processor and pulse until smooth. Add sun dried tomatoes,parsley, garlic, vinegar, Olive oil and Pecorino and process until smooth. Season to taste.
- Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Spread a good amount of pesto on each square, making sure to cover the entire area. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Put the logs in the freezer for approximately 20 min or until firm.
- Lined two baking sheets with Parchment Paper. Cut the logs into 1/2-inch slices and place them cut side up on the baking sheets. Bake for 25 minutes, until golden.
*Recipe created by Veronica Cabezas (email@example.com)