Description
This classic Pigs in Blankets recipe features cocktail sausages wrapped in flaky puff pastry, baked until golden and crispy. Perfect as a savory appetizer or snack, these easy-to-make beef wraps are delicious served with mustard or ketchup for dipping.
Ingredients
Scale
Ingredients
- 1 pound cocktail sausages
- 1 package puff pastry (about 17.3 ounces)
- 1 egg (beaten for egg wash)
- Salt (to taste)
- Pepper (to taste)
- Optional: mustard or ketchup for dipping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the puff pastry until golden and crisp.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roll Puff Pastry: On a lightly floured surface, roll out the puff pastry to about 1/8 inch thick to get a thin, even layer for wrapping.
- Cut Pastry Strips: Using a knife, cut the puff pastry into strips approximately 1 inch wide and 4 inches long for easy wrapping around the sausages.
- Wrap Sausages: Place a cocktail sausage at one end of each pastry strip and roll it up tightly, ensuring the pastry overlaps slightly to seal the edges. Repeat with all sausages.
- Arrange on Baking Sheet: Place the wrapped sausages on the prepared baking sheet, making sure they are spaced evenly.
- Apply Egg Wash & Season: Brush the tops of the wrapped sausages with the beaten egg using a pastry brush, then sprinkle salt and freshly cracked pepper over them.
- Bake: Bake in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown.
- Cool and Serve: Remove the pigs in blankets from the oven and let them cool slightly before serving with optional mustard or ketchup dips.
Notes
- For extra flavor, add a thin layer of mustard inside the pastry before wrapping the sausage.
- Make sure the puff pastry is cold for easier handling and better puffing during baking.
- Use cocktail sausages of your choice: pork, beef, or chicken.
- Store leftovers in an airtight container and reheat in the oven for best texture.
- These can be made ahead and frozen before baking; bake from frozen adding extra cooking time.
