Piggywraps Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
• For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
• Beat together the milk, egg and salt in a small bowl.
• Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
• Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.

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.