Pigs in puff pastry blankets
- Good Food team
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Serves 6 - 8
Easy
Prep: 10 mins
Cook: 25 mins - 30 mins
plus chilling
A star rating of 5 out of 5.3 ratingsRate
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Serve these irresistibly buttery pastry-wrapped chipolatas as a Christmas dinner side dish - they're perfect as party canapés too
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving (8)
- kcal205
- fat15g
- saturates6g
- carbs9g
- sugars1g
- fibre1g
- protein8g
- salt0.7g
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Method
-
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.
Recipe from Good Food magazine, November 2015
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A star rating of 5 out of 5.3 ratings
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