Pigs In a Puff Pastry Blanket
User Reviews
4.4
Pigs In a Puff Pastry Blanket
Description
Pigs In a Puff Pastry Blanket combines tender all-beef kosher hot dogs or chicken sausages halved lengthwise with a layer of smoky or grainy mustard and fresh herbs like thyme, marjoram, or rosemary inside sheets of rolled puff pastry. The pastries are rolled up, sealed with beaten egg, chilled to firm the dough, then baked at 400°F until crisp and golden brown. The mustard adds tang while the herbs provide a fresh, earthy aroma, contrasting the rich, flaky texture of the puff pastry dough. The skillet-like crust delivers a crisp bite that complements the savory sausage filling.
This recipe yields 16 hand-held sausage parcels ideal for serving at gatherings or as a party snack. They can be enjoyed warm right from the oven or at room temperature, paired naturally with extra mustard for dipping. The balanced combination of flaky pastry, meaty sausage, and piquant mustard makes them versatile for casual entertaining or quick bites.
Chilling the assembled puff pastry parcels before baking helps keep the layers intact and ensures a flaky texture. The use of beaten egg both seals the pastry and produces a glossy, golden crust. Selecting fresh herbs tailors the flavor, and kosher salt sprinkled on top adds a subtle seasoning that enhances the overall taste experience.
Ingredients
- 1 pound puff pastry I use Pepperidge Farms, frozen, package
- flour , for dusting
- 1 egg , beaten
- 8 all-beef kosher hot dogs cut in half lengthwise, uncooked jumbo or chicken sausage
- 2 tablespoons smoky mustard or grainy mustard
- herbs such as thyme, marjoram, or chopped rosemary, small handful, fresh
- kosher salt
Instructions
- Preheat oven to 400° F.
- Defrost puff pastry according to package instructions. Roll the pastry out on a floured counter to a rectangle of about 19” x 12”. Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections down to 16 rectangles total.
- Spread a small amount of mustard on top ⅓ of each pastry rectangle. Lay a half of a hot dog or sausage on the mustard and sprinkle with herb of choice. Brush the other end of the rectangle with a little of the beaten egg and roll the sausage up in the pastry, sealing the ends. Put the sausage rolls in the refrigerator for 15-20 minutes for the pastry to chill.
- Remove from the refrigerator and prick the tops with a fork, brush with the rest of the beaten egg, sprinkle with kosher salt and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and serve warm or at room temperature with more mustard.
Notes
- Chill the wrapped sausages for 15-20 minutes before baking to help the pastry hold its shape and become flakier.
- Use fresh herbs like thyme, marjoram, or rosemary for a brighter herbal flavor.
- Serve the finished pastries warm or room temperature with extra mustard on the side.
- Brush the pastry fully with beaten egg to achieve a golden, crisp crust after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16rolls
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 250mg | 10% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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