Pigs In Blankets With Sticky Not Honey Recipe
Make Pigs In Blankets With Sticky Not Honey Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausages & Wrapping
Sticky Not-Honey Glaze
Finish & Garnish
Method
Sausages & Wrapping
- 1
Preheat and prepare pastry
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Lightly dust a work surface with the all-purpose flour.
- 2
Prepare the pastry
Unroll the puff pastry (or open the crescent dough). Using a sharp knife or pizza cutter, cut the pastry into 24 long strips about 1–1.5 cm (0.4–0.6 in) wide and long enough to wrap each sausage (approximately 10–12 cm / 4–5 in). If using crescent dough, separate into triangles and cut along the short side to make 24 strips.
- 3
Wrap the sausages
Place a sausage at the end of a pastry strip and roll it up, overlapping the pastry slightly as you go to encase most of the sausage but leaving a small portion exposed at one end. Place each wrapped sausage seam-side down on the prepared baking sheet, spacing them about 1–2 cm apart.
- 4
Egg wash
In a small bowl, beat the egg with the milk to make an egg wash. Using a pastry brush, lightly brush each wrapped sausage with the egg wash to help them turn golden in the oven. If desired, sprinkle sesame seeds over the tops.
Sticky Not-Honey Glaze
- 5
Make the glaze
In a small saucepan over medium-low heat, combine the brown sugar, unsalted butter, maple syrup, apple cider vinegar, Dijon mustard, soy sauce, and water. Stir until the butter melts and the sugar dissolves.
- 6
Simmer to thicken
Bring the mixture to a gentle simmer, then reduce heat to low and simmer for 3–5 minutes, stirring frequently, until slightly thickened and glossy. Stir in the smoked paprika, black pepper, and optional chili flakes. Taste and adjust seasoning — it should be sweet, tangy and slightly smoky. Remove from heat and let it cool slightly; the glaze will thicken as it cools.
Baking & Finishing
- 7
Bake pigs in blankets
Place the baking sheet in the preheated oven and bake for 12–16 minutes, or until the pastry is puffed and golden brown and the sausages are heated through. Baking time will vary slightly depending on oven and pastry thickness — start checking at 12 minutes.
- 8
Glaze and return (optional)
Remove the baking sheet from the oven. Brush each pig in a blanket generously with about half of the sticky not-honey glaze. Return to the oven for 2–3 minutes to set the glaze and caramelize slightly (watch carefully to avoid burning).
- 9
Final glaze and garnish
Remove from oven and immediately brush with any remaining glaze for a glossy finish. Transfer to a serving platter and sprinkle with chopped fresh thyme or parsley if using. Serve warm.