Vegan sausages in blankets

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

Prep:20 mins
Cook:30 mins
plus chilling

Easy

Nutrition per serving

kcal 80
fat 4g
saturates 1g
carbs 5g
sugars 0g
fibre 1g
protein 5g
salt 0.2g

Ingredients

½ tbsp vegetable oil
½ sheet ready-rolled dairy-free puff pastry
16 chipolata-style vegan sausages
1 tbsp dried sage
1 tbsp soy milk
1 tbsp vegetable oil
¼ nutmeg, grated
½ garlic clove, grated

Method

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.
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.
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.

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