Holiday Pigs in a Blanket
A delightful and easy finger food made with savory cocktail sausages wrapped in flaky puff pastry, perfect for any festive gathering.
Ingredients
Main ingredients
- 1 package cocktail sausages (about 14 oz) Use turkey, chicken, or plant-based sausages for alternatives.
- 1 sheet puff pastry dough, thawed Look for gluten-free options if necessary.
- 1 large egg For egg wash; use plant-based milk for a vegan option.
Optional garnishes
- to taste sesame seeds
- to taste poppy seeds
- to taste fresh herbs
Instructions
Preparation
- Start by clearing and cleaning your counter or table space. Preheat your oven to 400°F (200°C). Gather all your ingredients and tools, including a rolling pin, a knife, and a baking sheet lined with parchment paper.
- Unwrap the thawed puff pastry and place it on a lightly floured surface. Roll it out gently until it’s about 1/8 inch thick.
- Next, use a sharp knife or pizza cutter to slice the rolled pastry into strips, each about 1 inch wide.
Assembly
- Take each cocktail sausage and wrap it snugly with your pastry strips, ensuring the sausage is completely covered.
- Place the wrapped sausages on the prepared baking sheet, leaving a little space between each piece.
Baking
- In a small bowl, beat the egg until it’s fully combined and brush it over the tops of each sausage-wrapped pastry.
- If desired, sprinkle sesame seeds, poppy seeds, or fresh herbs over the egg washed pastry.
- Bake for 15-20 minutes, or until the pastries are golden brown and flaky.
- Allow to cool slightly before transferring to a serving platter.
Serving
- Serve with your favorite dipping sauces such as mustard, ranch, or barbecue.
Notes
Allow leftovers to cool completely before storing in an airtight container in the fridge for up to 3 days. For longer storage, freeze wrapped sausages for up to 2 months.