More Taste Less Waste Pigs in Blankets
A twist on the traditional pigs in blankets. Wrapped in crispy puff pastry with a dollop of sweet cranberry sauce, they are so moreish you’ll need to make extra. And the great news is, you can cook them in advance and freeze them for up to 3 months.
Ingredients
puff pastry sheets
cocktail sausages
cranberry sauce
poppy seeds for sprinkling
1 large egg, beaten
Method
Line a large baking tray with Bacofoil® Non-Stick Baking Paper and set aside.
On a lightly floured work surface, roll the pastry into a rectangle, then cut into 7cm squares.
Spoon 1 tsp of cranberry sauce in the middle of each pastry square, top with the cocktail sausage. Fold over the pastry and brush with the egg mix, then sprinkle over the poppy seeds. Move to refrigerator and let chill for 15 minutes.
Preheat oven to 200c / 180c fan.
Place the baking tray in the oven for about 25 minutes, until puffed and golden.
Less Waste: Once cooled, cover the tray with Bacofoil® Cling Film or place the pigs in blankets in a Bacofoil® Zipper® Bag and freeze for up to 3 months.
Reheat from frozen at 180c for about 10 minutes.
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