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Pigs in puff pastry blankets
- Preparation and cooking time
- Prep:
- Cook: -
- plus chilling
- Easy
- Serves 6 - 8
Skip to ingredients
- ½ tbsp vegetable oilfor greasing
- ½ sheet ready-rolled puff pastry
- 16 pork chipolatas
- 1 egg yolkbeaten, to glaze
- 2 tbsp sesame seeds
Nutrition: per serving (8)
- kcal205
- fat15g
- saturates6g
- carbs9g
- sugars1g
- fibre1g
- protein8g
- salt0.7g
Method
step 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.
step 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.
step 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.
