Air Fryer Pigs In A Blanket

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Air Fryer Pigs In A Blanket

Air Fryer Pigs In A Blanket. How to make a delicious pigs in a blanket in the air fryer. Starting with delicious homemade herb pastry to crispy sausage party food sensations.

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Ingredients

Servings

Kitchen Gadgets:

  • Air Fryer
  • pastry brush

Air Fryer Pigs In A Blanket Recipe Ingredients:

  • 225 g plain flour
  • 100 g butter
  • 1 Tbsp parsley
  • salt & pepper
  • 12 cocktail sausages
  • 1 small egg beaten
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Instructions

  1. Add to a mixing bowl your plain flour, butter and seasoning. Using a knife chop the butter into smaller pieces.
  2. Mix the butter into the flour using your fingertips until you have something that resembles coarse breadcrumbs.
  3. Add in a little water at a time until you have a pastry dough.
  4. Roll out your dough and cut into 12 pieces.
  5. Roll each cocktail sausage into each of the 12 pieces.
  6. Using a pastry brush cover each pig in a blanket with egg wash.
  7. Place the pigs in a blanket into the air fryer basket and cook for 10 minutes at 180c/360f.
  8. Serve warm.

Notes

  • You can use either thawed or frozen cocktail sausages in your pigs in a blanket and it won’t alter cooking time. I prefer cooking cocktail sausages from frozen.
  • If you want a puffed up pastry look like crescent rolls then you can swap plain flour for self raising flour.

Nutrition Information

Show Details
Calories 160kcal (8%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 37mg (12%) Sodium 157mg (7%) Potassium 41mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 256IU (5%) Vitamin C 1mg (1%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 160 kcal

% Daily Value*

Calories 160kcal 8%
Carbohydrates 15g 5%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 37mg 12%
Sodium 157mg 7%
Potassium 41mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 256IU 5%
Vitamin C 1mg 1%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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