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Pigs in puff pastry blankets

Contains pork – recipe is for non-Muslims only
Serve these irresistibly buttery pastry-wrapped chipolatas as a Christmas dinner side dish - they're perfect as party canapés too

  • Prep: 10 mins
    Cook: 30 mins
    plus chilling
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 205
  • Carbohydrates 9
  • Saturated Fat 6
  • Sugar 1
  • Protein 8
  • Fat 15
  • Fibre 1
  • Salt 0.7

Nutrition per serving

  • Calories 205
  • Carbohydrates 9
  • Saturated Fat 6
  • Sugar 1
  • Protein 8
  • Fat 15
  • Fibre 1
  • Salt 0.7

Ingredients

  • 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

Method

  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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