Pigs in a Blanket Puff Pastry (Print-Friendly Version)
Buttery puff pastry hugs savory sausage, baked crisp and golden, perfect for dipping with bold mustard.
# Ingredients:
→ Main Components
01 -
2 sheets puff pastry, thawed as per package instructions
02 -
Flour, for dusting work surface
03 -
12 fully cooked sausages (e.g., hot links, smoked sausage, or smoked bratwursts)
→ For Assembly and Garnish
04 -
Honey mustard or Dijon mustard, for brushing
05 -
1 egg, lightly beaten with 7 ml water
06 -
Poppy seeds, optional, for sprinkling
07 -
Everything bagel seasoning, optional, for sprinkling
# Steps:
01 -
Preheat the oven to 200°C. Line a baking sheet with parchment paper and set aside.
02 -
Lightly flour the work surface. Lay one sheet of partially thawed puff pastry on the surface and cut it into six equal squares. Repeat with the second sheet to yield twelve squares.
03 -
Gently roll each puff pastry square to slightly enlarge. Brush a thin layer of honey mustard or Dijon mustard over the lower half of each piece.
04 -
Place one sausage onto the mustard-brushed pastry. Brush the top edge of the square with egg wash. Roll the sausage in puff pastry and pinch seam to seal.
05 -
Brush the tops of pastry-wrapped sausages with egg wash. Sprinkle with poppy seeds or everything bagel seasoning as desired. Slice each into three equal portions.
06 -
Arrange the pieces seam-side down on the prepared baking sheet, spacing each about 2.5 cm apart. Freeze for 30 minutes.
07 -
Transfer from freezer directly to the preheated oven. Bake for 25 minutes or until the pastry turns golden brown.
08 -
Remove from oven and allow to cool slightly. Serve warm with your preferred mustard for dipping.
# Notes & Tips:
01 -
Freezing the pastry before baking ensures a light, flaky texture and helps the pastry retain its shape during baking.