Pigs in a Blanket

Crispy puff pastry that cracks under the tooth, revealing a hot and juicy sausage. The smell of baked butter and grilled meat that sparks the appetite.

• Prep: 15 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 424
• Protein: 13 g
• Carbs: 25 g
• Fat: 30 g

Ingredients

• 12 pc Cocktail sausage ( drained )
• 230 g Puff pastry ( chilled )
• 1 pc Egg ( beaten )
• 2 tbsp Mustard ( for serving )

Instructions

1. Oven and dough preparation

   Preheat the oven to 200°C. Roll out the cold puff pastry on the work surface. Cut dough triangles with a base of about 5 cm.

2. Shaping the rolls

   Place a cocktail sausage on the wide base of each triangle. Roll the dough towards the tip, tightening slightly so the meat is well held.

3. Glazing and finishing

   Beat the egg in a bowl. Glaze each roll with a brush to get a shiny surface. Arrange them on a tray without them touching.

4. Baking

   Bake for 12 to 15 minutes. The pastry should be puffed and copper-blonde. The sausage must be steaming at the core. Serve immediately with mustard.

Chef's tips

• Keep the dough chilled until the last moment so it flakes properly when it hits the heat.
• Prick the sausage slightly before rolling to prevent it from bursting during cooking.

Storage

Keeps for 2 days in the refrigerator. To reheat, bake for 5 minutes at 180°C; avoid the microwave as it softens the pastry.