Pigs in puff pastry blankets

Pigs in puff pastry blankets

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(2 ratings)

Prep: 10 mins Cook: 25 mins - 30 mins plus chilling


Serves 6 - 8
Serve these irresistibly buttery pastry-wrapped chipolatas as a Christmas dinner side dish - they're perfect as party canapés too

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal205
  • fat15g
  • saturates6g
  • carbs9g
  • sugars1g
  • fibre1g
  • protein8g
  • salt0.7g
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  • ½ tbsp vegetable oil, for greasing
  • ½ sheet ready-rolled puff pastry
  • 16 pork chipolatas
  • 1 egg yolk, beaten, to glaze
  • 2 tbsp sesame seeds


  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.

  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.

  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.

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Comments, questions and tips

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23rd Nov, 2015
Do you freeze them uncooked or cooked?
18th Jan, 2018
Cooked pastry doesn't really freeze well, I find.
28th Mar, 2016
Given that step 2 is where it says they can be frozen, and step 3 is where they are baked, it seems logical you would freeze them uncooked.
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