Something unplanned came up and needs a simple, quick bite? Check out this Pigs in blanket recipe that will make any moment divine!
Although, pigs in blanket have a strong rooted historical background somewhere on the way to modern times, it lost its way and nowadays struggles to establish its true self into modern cuisine.
Its tradition reaches back to the Industrial revolution where workers stuffed some pork sausages (pigs) into their pastry (blanket) so they could have it quickly on the go. We still preserve and cherish this form but curiously its homeland found wrapping the sausages into bacon more fitting thus somewhat betraying the sandwich original purpose, confining it to the dinner table.
Not like we were running around with pastry stuffed sausages on the street nowadays (except those hot dogs that sometimes have more sugar than dogs in it) but at least we did not torment its soul by changing the whole nature of the dish.
Pigs in blanket in the US are sausages filled into some sort of pastry which most likely happen to be readily available puff pastry and frankfurters.
It’s not like we couldn’t make it from tasty homemade pastry dough, fill our own sausages or just stuff ground meat in the pastry, but that would require us to plan ahead, ruining our moment of procrastination between the roads of self fulfillment.
Ingredients
- 1 Puff pastry (keep it in the fridge until usage)
- 6 Wiener
- 1 Egg yolk (eggwash)
How to make Pigs in blanket
- Unroll the puff pastry. We used a 12″/ 32cm diameter European style round puff pastry. Size may vary. Keep the parchment paper.
- Divide the pastry to three equal parts.
- Since we used a round pastry, we had to patch the missing part of the circle by dividing the pastry into 3 equal 3″/9cm parts and a 4th 2″ / 5cm one that we used as a patch.
- The easy way would be just to place the Wieners on top.
- Wrap them up.
- Then cut the rolls into 1″/2.5cm pieces. Place them onto a parchment paper laid baking sheet then brush them with beaten egg yolk aka egg-wash.
- Or if we are more sophisticated than that and anyway this isn’t a beginner’s sausage roll but a proper recipe with an own name. Cut the dough up into triangles with a 2″/ 5cm base and 5″ / 13cm height.
- Cut wieners to the base size of the triangle then place them onto the dough. Roll them up. (Note that the cut off pieces can also be used to wrap the wieners, although not that nicely.)
- Brush them with beaten egg yolk.
- Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.
Enjoy!
Pigs in Blanket Recipe
Ingredients
- 1 Puff pastry keep it in the fridge until usage
- 6 Wiener
- 1 Egg yolk eggwash
Instructions
- Unroll the puff pastry. We used a 12″/ 32cm diameter European style round puff pastry. Size may vary. Keep the parchment paper.
- Divide the pastry to three equal parts.
- Since we used a round pastry, we had to patch the missing part of the circle by dividing the pastry into 3 equal 3″/9cm parts and a 4th 2″ / 5cm one that we used as a patch.
- The easy way would be just to place the Wieners on top.
- Wrap them up.
- Then cut the rolls into 1″/2.5cm pieces. Place them onto a parchment paper laid baking sheet then brush them with beaten egg yolk aka egg-wash.
- Or if we are more sophisticated than that and anyway this isn't a beginner's sausage roll but a proper recipe with an own name. Cut the dough up into triangles with a 2″/ 5cm base and 5" / 13cm height.
- Cut wieners to the base size of the triangle then place them onto the dough. Roll them up. (Note that the cut off pieces can also be used to wrap the wieners, although not that nicely.)
- Brush them with beaten egg yolk.
- Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.
Notes
Pin now, Enjoy later!
