Pigs In Blankets Recipe

Preheat and prepare

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats and set aside.

Thaw and roll pastry

If using frozen puff pastry, make sure it is fully thawed but still cool. Lightly flour a work surface, unroll or unfold one sheet of puff pastry and use a rolling pin to gently roll it to a roughly 12 x 12-inch square to even thickness. Repeat with second sheet.

Cut pastry

Using a sharp knife or pizza cutter, cut each pastry sheet into 12 equal strips (about 1-inch wide and 6-7 inches long) so you have 24 strips in total.

Mustard coating

Spread about 1/2 teaspoon of Dijon mustard along the length of each pastry strip (you will use roughly all the Dijon listed). If using whole grain mustard, add a small dab on top of the Dijon for texture and flavor on half the sausages if desired.

Wrap sausages

Place one cocktail sausage at one end of a pastry strip. Tightly roll the sausage in the pastry, overlapping the edges slightly so the seam is on the bottom. Repeat with all sausages and pastry strips. Trim any excess pastry so the wrapped log is neat; you can slightly angle the ends for a decorative look.

Egg wash & season

In a small bowl, whisk the egg with 1 teaspoon cold water to make an egg wash. Using a pastry brush, lightly brush each wrapped sausage with the egg wash. Sprinkle a light pinch of kosher salt and a grind of black pepper over the tops. If using seeds, sprinkle sesame or poppy seeds now.

Arrange for baking

Arrange the wrapped sausages on the prepared baking sheets, leaving about 1 inch between each to allow the pastry to puff. Place the sheets on the middle and upper racks of the oven if baking both at once; rotate halfway through baking for even color.

Bake

Bake for 12–16 minutes, or until pastry is golden brown and puffed and the sausages are heated through. If baking both sheets at once, swap positions (top-to-bottom) about halfway through the bake time and continue until evenly browned.

Rest

Remove from oven and let rest on the baking sheet for 2–3 minutes so the pastry firms slightly. Transfer to a cooling rack for an additional minute before serving.

Make dipping sauce (optional)

While the pigs in blankets bake, whisk together the 2 tablespoons honey and 1 teaspoon Dijon mustard in a small bowl until smooth. Serve alongside warm pigs in blankets for dipping.