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


  • 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


  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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