PIGS IN BLANKETS
Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h50m
Yield Makes 54
Number Of Ingredients 8
Steps:
- On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
- Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
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.
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
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- Roll out a thawed puff pastry sheet and cut it in 12 equal squares, using a knife or a pizza cutter.
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5/5 (9)Total Time 20 minsCuisine AmericanCalories 40 per serving
- Spread a thin layer of mustard over the pastry. Place hot dogs in one line, close to the bottom end of the pastry (check photos if not sure). Use as many as needed to cover the whole width/length.
- Lift the pastry up and cover the hot dogs. Roll them over, so that the seam is covered enough. Take a pizza cutter (or knife) and cut off the excess pastry. Repeat until you have used up all the pastry.
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