Name: Lambs in a Blanket with Cilantro Yogurt
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil, divided; 1½ pounds merguez sausage, cut into 2" lengths; 1 sheet frozen puff pastry (one 14-oz. package or half a 17.3-oz. package), thawed; All-purpose flour (for surface); 1 large egg, beaten to blend; Black and/or white sesame seeds (for serving); Flaky sea salt; 1 cup plain Greek yogurt; 3 tablespoons chopped fresh cilantro; 1 tablespoon fresh lemon juice; 1 garlic clove, finely grated; Kosher salt, freshly ground pepper

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Alex Lau

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 notes