Best Pigs In A Puff Pastry Blanket Recipes

PIGS IN BLANKETS

Steps:

• On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
• Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

PIGS IN A PUFF PASTRY BLANKET

Steps:

• Preheat the oven to 400°F, line a baking sheet with parchment paper and set aside.
• Roll out a thawed puff pastry sheet and cut it in 12 equal squares, using a knife or a pizza cutter.
• Place half of the sausage in each square diagonally and fold the puff pastry from the both sides.
• In a small bowl, whisk an egg with half a tablespoon of water and brush it over the pastry.
• Sprinkle the top of the pastry with sesame seeds and poppy seeds.
• Bake at 400°F for 25-30 minutes, until the pastry is golden/brown color.
• Serve warm with a side of ketchup or mustard.

PIGS IN A BLANKET

Steps:

• Set the pastry sheets out to thaw. Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg in a small bowl with a fork.
• Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10x14-inch rectangle. Trim a bit off the edges to make sure they're straight. Cut the rectangle into 7 (2x10-inch) strips. Stack the strips on top of each other, making sure to match up the edges.
• With the long side facing you, cut off and discard about 1-inch from the left and right ends of the stack on the diagonal (make sure both cuts are slanted in the same direction). Then, cut the stack crosswise, using the same diagonal cuts, into 3 (about 3-inch long) sections (yielding 21 pieces of pastry). Repeat with the remaining pastry sheet, making 42 pieces in all.
• Place 1 piece of pastry on the work surface, with a pointed end facing you. Place 1 sausage crosswise across the center of the pastry. Brush the pointed end farthest from you with the egg. Starting at the end closest to you, roll the pastry around the sausage and press to seal. Repeat with the remaining sausages and pastry. Place the wrapped sausages onto the baking sheets. Brush with the remaining egg.
• Bake for 15 minutes or until the pastries are golden brown. Serve with your favorite hot dog condiments.
• For additional flavor and texture, after brushing the unbaked pastries with the egg, sprinkle with sesame seeds, poppy seeds and/or sea salt or finely shredded Cheddar cheese, then bake as shown. Or try brushing on some sweet pickle relish, it bakes up like little pickle chips on the outside!
• Ingredient Note: The number of cocktail smoked sausages in a 14 ounce package may vary, so don't worry if the pieces of pastry and the number of sausages don't match exactly.

CARROT PIGS IN A BLANKET

Steps:

• Preheat the oven to 425˚ F. Trim and peel the carrots. If any sections are significantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and pepper and 1/2 cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool.
• Roll out the puff pastry into a thin 11-inch square (dust your surface with flour if the pastry is sticking). Cut into 1/2- to 3/4-inch-wide strips (you'll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping.

PIGS IN A PUFF PASTRY BLANKET

Steps:

• Preheat oven to 425 degrees.
• Lightly dust a work surface with flour and roll out the puff pastry to about 1/8-inch thick.
• Cut the dough into small triangles 2 inches wide along one side.
• Brush the sausage pieces with the mustard.
• Place a sausage along one edge of the puff pastry and roll it around the sausage.
• Brush with some of the egg wash and sprinkle with salt and pepper.
• Repeat with all the sausages and puff pastry triangles.
• Transfer to a parchment-lined baking sheet and bake for about 20 minutes.
• Serve warm.
• Makes about 24 appetizers.