Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup.

On a floured surface, roll out your thawed puff pastry until it's nice and elastic. Cut it into squares, roughly 3 inches each.

In a mixing bowl, combine the chopped andouille sausages, bourbon, honey, and mustard. Stir well.

Place a spoonful of the sausage mixture in the center of each pastry square. Fold over to create a triangle and seal the edges with a fork.

Brush the tops with the whisked egg, then place on the prepared baking sheet and bake for 20-25 minutes until golden brown.