Pigs in Blanket Recipe

Something unplanned came up and needs a simple, quick bite? Check out this Pigs in blanket recipe that will make any moment divine!

Our brain is very good at short term decision making. It draws from past experiences and even uses some genetically imprinted memories to make decision in a split of a second to save our very life or embarrassing ourselves.

Unfortunately, it is not made for long term thinking. It is not that we aren’t capable of understanding the implications of our actions on the long term but if we can’t see it, we can’t take it seriously enough.

We are made to understand pain and learn from it fairly quickly. If it hurts, we do not do it (except if we are bored or our freedom is threatened but that is for another day) so we can change our course of action.

But actions, that effect, take longer to present themselves, like the education of our children, climate changr or diet longer than a month, presents real struggle for our mind to get feedback from and justify our actions.

This is why, it’s important to set partial goals near into our future that we can reach and justify our actions to stay on course or if necessary, adjust it to the reality.

It is not like lingering in the present is bad or useless because enjoying the now, without later, focusing on the future goals, have advantages of creating various other possibilities that can be explored.

Some of those options may very well be better suited for us than our original plan but spending too much time weighing our options without additional input may just dilute our resolve hindering our progress to reach our goals.

Just think about how far hamburgers and hot dogs got from their first introductions to the world because they did not differ from their original self.

It doesn’t mean that they are not growing and exploring their possibilities along the way, hence we’ve got double burgers, cheese burgers or vegan burgers but over time they managed to stay true to their original identity with a clear framework to hold onto.

Once that clear distinction of what they might disappear and they start to doubt themselves, their whole existence will be questioned and may become something completely unrecognizably different from the original, saves by their name.

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

1. Unroll the puff pastry. We used a 12″/ 32cm  diameter European style round puff pastry. Size may vary. Keep the parchment paper.
2. Divide the pastry to three equal parts.
3. 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.
4. The easy way would be just to place the Wieners on top.
5. Wrap them up.
6. 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.
7. 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.
8. 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.)
9. Brush them with beaten egg yolk.
10. Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.

Enjoy!

 

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