PIGS IN A BLANKET
Whether youre tailgating, at a fancy party or a casual get-together, these pastry wrapped sausages never seem out of place. Puff pastry bakes up flaky every time and is the perfect complement to smoky sausage. You can stick with traditional mustard and ketchup for dipping or try serving with hot queso dip, barbecue sauce or sriracha.
Time 55m
Yield Serves: 14
Number Of Ingredients 4
Steps:
- Set the pastry sheets out to thaw. Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg in a small bowl with a fork.
- Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10x14-inch rectangle. Trim a bit off the edges to make sure they're straight. Cut the rectangle into 7 (2x10-inch) strips. Stack the strips on top of each other, making sure to match up the edges.
- With the long side facing you, cut off and discard about 1-inch from the left and right ends of the stack on the diagonal (make sure both cuts are slanted in the same direction). Then, cut the stack crosswise, using the same diagonal cuts, into 3 (about 3-inch long) sections (yielding 21 pieces of pastry). Repeat with the remaining pastry sheet, making 42 pieces in all.
- Place 1 piece of pastry on the work surface, with a pointed end facing you. Place 1 sausage crosswise across the center of the pastry. Brush the pointed end farthest from you with the egg. Starting at the end closest to you, roll the pastry around the sausage and press to seal. Repeat with the remaining sausages and pastry. Place the wrapped sausages onto the baking sheets. Brush with the remaining egg.
- Bake for 15 minutes or until the pastries are golden brown. Serve with your favorite hot dog condiments.
- For additional flavor and texture, after brushing the unbaked pastries with the egg, sprinkle with sesame seeds, poppy seeds and/or sea salt or finely shredded Cheddar cheese, then bake as shown. Or try brushing on some sweet pickle relish, it bakes up like little pickle chips on the outside!
- Ingredient Note: The number of cocktail smoked sausages in a 14 ounce package may vary, so don't worry if the pieces of pastry and the number of sausages don't match exactly.
PIGS IN A BLANKET RECIPE BY TASTY
Here's what you need: puff pastry, hot dogs, cheddar cheese
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 18 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F (220˚C).
- Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece.
- Place a hot dog on the cheddar, then roll it up.
- Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces.
- Bake for 15 minutes, until golden brown and flaky.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
PIGS IN A BLANKET
This tasty recipe for pigs in a blanket is a Super Bowl party favorite -- and great everyday snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 4 1/2 dozen
Number Of Ingredients 9
Steps:
- Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
- On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
- In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
- Preheat oven to 450 degrees.
- Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.
PIGS IN A BLANKET
For decades, pigs in a blanket have been a staple on the cocktail-party circuit. The little sausages are the easy part. It's the pastry which, at its finest, should approximate buttery, flaky French puff pastry or pâte feuilletée. Suppose you could make decently flaky puff pastry in minutes? Christian Leue, the manager of La Boîte, a spice emporium in New York, has developed just such a marvel. And it works.
Provided by Florence Fabricant
Categories easy, snack, finger foods, appetizer
Time 3h30m
Yield 48 pieces
Number Of Ingredients 6
Steps:
- Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
- Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
- Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
- Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
- Heat oven to 350 degrees. Line a baking sheet with foil.
- Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
- Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.
LITTLE PIGS IN PUFF PASTRY
Make and share this Little Pigs in Puff Pastry recipe from Food.com.
Provided by internetnut
Categories Meat
Time 30m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400. Line baking sheets with parchment paper. In a small bowl, whisk together egg and water.
- Unfold 1 pastry sheet on a lightly floured surface. Roll pastry sheet into a 12"-inch square. Cut into 16 (3-inch) squares. Spoon about 1 teaspoon relish in center of each square. Place 1 cocktail wiener diagonally on top of relish. Brush edges of squares with egg mixture. Fold 2 opposite corners to the center over wiener, and pinch firmly to seal. Repeat procedure with remaining puff pastry sheet, relish, and cocktail wieners. Place filled pastries on baking sheets.
- Bake for 15 minutes, or until pastries are golden brown.
Nutrition Facts : Calories 118.5, Fat 8.5, SaturatedFat 2.4, Cholesterol 11.6, Sodium 187.9, Carbohydrate 8.3, Fiber 0.3, Sugar 0.2, Protein 2.5
PIGS IN PUFF PASTRY BLANKETS
Serve these irresistibly buttery pastry-wrapped chipolatas as a Christmas dinner side dish - they're perfect as party canapés too
Provided by Good Food team
Categories Buffet, Canapes, Side dish, Snack
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7 and grease a large baking tray. Unroll the puff pastry into an A4 sheet and cut 16 x 10cm-long strips.
- Wrap each chipolata in a strip of pastry, winding it round like a corkscrew. Place on the baking sheet and chill in the fridge for 15 mins. Can be chilled overnight or frozen for up to 2 weeks.
- Mix the egg yolk with 1 tsp water and use to glaze the top of each pastry spiral. Sprinkle with the sesame seeds, then bake for 25-30 mins until the pastry is puffed up and golden, and the sausages are cooked.
Nutrition Facts : Calories 205 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
LITTLE PIGS IN A HAMMOCK
Pigs in a blanket aren't just for kids! Dijon and Camembert transform this children's favorite into a version that's perfect for grown-ups. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Unfold puff pastry. Cut each pastry into 9 squares. Cut each square into 2 triangles. In a small bowl, mix jam and mustard; spread over triangles. Cut cheese in half crosswise; cut each half into 9 wedges., Top each triangle with a cheese piece and a sausage. Fold pastry over sausage and cheese; press to seal. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with water. Brush over pastries. Bake until golden brown, 15-17 minutes.
Nutrition Facts : Calories 211 calories, Fat 13g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 312mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
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