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

Nutrition per serving

kcal 205
fat 15g
saturates 6g
carbs 9g
sugars 1g
fibre 1g
protein 8g
salt 0.7g

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

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.
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.
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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