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
MPU 2

Method

  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.

  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.

  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.

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