PIGGY PUFFS
Make and share this Piggy Puffs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F, roll out the pastry to ¼-inch thickness and divide into 8 squares.
- Melt the butter in a saucepan, add the bacon and fry gently until it is lightly coloured, and then add the flour and cook for 1 minute, stirring.
- Gradually add the milk little by little, stirring all the time, until the mixture boils and thickens.
- Cook for 1 minute and then add the pepper and nutmeg.
- Place a spoonful of this mixture on the pastry squares, dampen the edges with a little beaten egg and fold over to form triangles.
- Press the edges well together and knock up the edges with the back of a knife.
- Put the parcels on a lightly greased baking sheet, brush the top of each with a little beaten egg and bake for 15-20 minutes until golden brown and risen.
- Transfer to a wire rack and leave to cool.
Nutrition Facts : Calories 430.7, Fat 33.7, SaturatedFat 10.9, Cholesterol 81.9, Sodium 367.7, Carbohydrate 22.9, Fiber 0.7, Sugar 0.4, Protein 8.9
SMOKED SALMON AND ASPARAGUS PUFFS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 8 to 10 servings (16 puffs)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
- Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
- Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.
PIGS IN BLANKETS RECIPE BY TASTY
Here's what you need: mini sausages, bacon, grated mozzarella cheese, puff pastry, egg wash, black onion seed
Provided by Ellie Holland
Categories Appetizers
Yield 12 servings
Number Of Ingredients 6
Steps:
- Cut the rashers in half lengthwise, and roll the sausages in them. Set aside.
- Preheat the oven to 180˚C (350˚F).
- Lay out the sheet of puff pastry and coat with some egg wash.
- Cut into 12 squares.
- In each square, sprinkle on some cheese, followed by a sausage wrapped in bacon.
- Roll in the pastry. Pierce some holes on top of each roll and coat with more egg wash. Top with black onion seeds.
- Bake for 20 minutes, or until golden brown and the sausages are cooked through.
- Enjoy!
Nutrition Facts : Calories 210 calories, Carbohydrate 13 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
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
PIGGY POPS
Anyone with a sweet tooth will go hog wild for these candy-coated pigs. My mother-in-law and I made the cute, cookie pops for a bake sale.-Lorri Reinhardt, Big Bend, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 pops.
Number Of Ingredients 9
Steps:
- Cut marshmallows into thirds horizontally; cut the center portion of each into four wedges for ears. Roll cut sides of ears in sugar to prevent sticking together. Set ears and remaining portions aside., In a microwave, melt baking chips and shortening; stir until smooth. Stir in food coloring if desired., Twist apart sandwich cookies. Dip the end of a wooden pop stick into melted baking chip mixture and place on a cookie half; replace cookie top. Repeat. Place pops on waxed paper-lined baking sheets; refrigerate for 10 minutes or until set., Reheat baking chip mixture if necessary; dip a pop in mixture and allow excess to drip off. Return to waxed paper-lined baking sheet. While wet, position a marshmallow slice on the cookie for a snout. Add ears on top edge of cookie; hold for a few seconds or until set. Add chocolate chip eyes. Place two baking bits on snout, securing with a dab of baking chip mixture. Repeat. Let stand until set.
Nutrition Facts : Calories 184 calories, Fat 10g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 64mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
PIGS IN A PUFF PASTRY BLANKET
These tasty appetizers are both kid- and adult-pleasers. Your choice of sausage and mustard will affect the final results, so be sure to check out the many options available and choose your favorite. These are great for football and holiday parties.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Lightly dust a work surface with flour and roll out the puff pastry to about 1/8-inch thick.
- Cut the dough into small triangles 2 inches wide along one side.
- Brush the sausage pieces with the mustard.
- Place a sausage along one edge of the puff pastry and roll it around the sausage.
- Brush with some of the egg wash and sprinkle with salt and pepper.
- Repeat with all the sausages and puff pastry triangles.
- Transfer to a parchment-lined baking sheet and bake for about 20 minutes.
- Serve warm.
- Makes about 24 appetizers.
Nutrition Facts : Calories 144.1, Fat 10.7, SaturatedFat 3.1, Cholesterol 21.4, Sodium 172.7, Carbohydrate 7.4, Fiber 0.3, Sugar 0.1, Protein 4.3
PUFFS
Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!
Provided by giteup
Categories Appetizers and Snacks
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
- In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
- Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
- Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 2.4 g, Cholesterol 24.7 mg, Fat 2.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 23.4 mg
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
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.
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