Description
Homemade Pigs in a Blanket are a classic, crowd-pleasing appetizer featuring mini sausages wrapped in flaky puff pastry, baked to golden perfection. Served with mustard or ketchup, they’re perfect for parties, snacks, or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 sheet puff pastry (thawed)
- 8 mini sausages or hot dogs
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Mustard or ketchup (for dipping)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the puff pastry: On a floured surface, roll out the thawed puff pastry until it is about 1/8 inch thick. Cut the pastry into strips approximately 1 inch wide, which will be used to wrap the sausages.
- Wrap the sausages: Place each mini sausage at one end of a pastry strip and roll it tightly until fully covered with the dough. Arrange the wrapped sausages seam-side down on the prepared baking sheet to prevent unrolling while baking.
- Apply the egg wash: In a small bowl, whisk together the egg and water to create an egg wash. Brush this evenly over each pastry-wrapped sausage to promote a golden, glossy finish during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up. Remove from oven and let cool slightly before serving.
- Serve: Serve your homemade pigs in a blanket warm, accompanied by mustard or ketchup for dipping.
Notes
- Make sure puff pastry is fully thawed but still cold for best handling.
- You can use regular hot dogs if mini sausages are unavailable, just cut them into smaller pieces.
- For a spicier option, try brushing the pastry with a mix of egg wash and a pinch of smoked paprika.
- These can be made ahead and frozen before baking; bake straight from the freezer, adding a few extra minutes to the baking time.
- Ensure the puff pastry strips are not too wide to avoid dough overflow during baking.
