Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook sausage, turning occasionally, until browned, about 4 minutes. Transfer to paper towels to drain; let cool.
Step 2
Roll out puff pastry on a lightly floured surface to 1/8" thick. Cut into 2x1 1/2" strips. Working one at a time, brush edges of short sides of strips with egg wash and roll around sausage; press to seal. Place, seam side down, on a parchment-lined rimmed baking sheet as you go.
Step 3
Brush pastry with egg wash and sprinkle with sesame seeds and sea salt. Bake until pastry is golden and puffed, 15–18 minutes.
Step 4
Meanwhile, blend yogurt, cilantro, lemon juice, garlic, and remaining 1 Tbsp. oil in a food processor until smooth; season with kosher salt and pepper.
Step 5
Serve pastries with cilantro yogurt alongside for dipping
Step 6
Do ahead: Dip can be made 1 day ahead; cover and chill. Sausages can be rolled in pastry 4 hours ahead; cover and chill. Brush with egg and top with sesame seeds and sea salt just before baking.
