The BBC Good Food logo
Vegan pigs in blankets with cranberry sauce

Vegan pigs in blankets

By
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy

Wrap vegan sausages in dairy-free puff pastry to make these easy pigs in blankets. A great side dish at Christmas, they're also perfect for parties and buffets

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per sausage
NutrientUnit
kcal80
fat4g
saturates1g
carbs5g
sugars0g
fibre1g
protein5g
salt0.2g
Advertisement

Ingredients

  • ½ tbsp vegetable oil
  • ½ sheet ready-rolled dairy-free puff pastry
  • 16 chipolata-style vegan sausages
  • 1 tbsp dried sage

For the glaze

  • 1 tbsp soy milk
  • 1 tbsp vegetable oil
  • ¼ nutmeg, grated
  • ½ garlic clove, grated

Method

  • STEP 1

    Use the oil to coat a large baking tray. Unroll the puff pastry on a work surface so it’s flat, then cut it into 16 x 10cm-long strips.

  • STEP 2

    Wind a strip of pastry around each sausage, so it looks like a corkscrew. Transfer to the prepared tray and chill for 15 mins. Will keep in the fridge overnight, or the freezer for up to two weeks.

  • STEP 3

    Heat the oven to 220C/200C fan/gas 7. To make the glaze, combine the soy milk, oil, nutmeg, garlic, a pinch of salt and plenty of black pepper in a bowl. Brush the glaze over the pastry spirals using a pastry brush, then sprinkle with the sage. Bake for 25-30 mins, or until the pastry is puffed up and golden, and the sausages are cooked through.

Goes well with

Recipe from December 2020, December 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content