Pigs in a Blanket
Ingredients
- 12 pcCocktail sausage (drained)
- 230 gPuff pastry (chilled)
- 1 pcEgg (beaten)
- 2 tbspMustard (for serving)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To reheat, bake for 5 minutes at 180°C; avoid the microwave as it softens the pastry.
