Pigs in puff pastry blankets
Ingredients
- Step 1 ½ tbsp vegetable oil , for greasing
- Step 2 ½ sheet ready-rolled puff pastry
- Step 3 16 pork chipolatas
- Step 4 1 egg yolk , beaten, to glaze
- Step 5 2 tbsp sesame seeds
Calories: 205
Carbohydrate: 9 g
Protein: 8 g
Fat: 15 g
Cook time: 40 minutes
Prep time: 10 minutes
Total time: 50 minutes
Servings: 8
TAGS
Buffet
Canape
Side Dish
Snack
British
Christmas buffet
Christmas canape
Christmas dinner
Christmas side dish
Christmas-kitchen
Good Food
Indulgent
Sausage roll
Winter
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.