Vegan pigs in blankets with cranberry sauce

Vegan pigs in blankets

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  • 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
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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

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 Good Food Vegetarian Christmas, December 2020

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