Pigs in Blankets
This pigs in blankets recipe is a great one to keep up your sleeve to use up any leftover puff pastry. With a flavour-packed sausage filling wrapped in bacon and topped off with crispy puff pastry layer, they make for the most delicious bite-sized mouthful.
- 10 Mins.
- 20-25 Mins.
- 12 Pigs in blankets
Ingredients
12 uncooked cocktail sausages
3 rashers streaky bacon
1 x 320g packet Ready Roll Pastry
1 egg, beaten
4 tbsp finely grated Parmesan cheese
3 rashers streaky bacon
1 x 320g packet Ready Roll Pastry
1 egg, beaten
4 tbsp finely grated Parmesan cheese
Method
- Pre heat the oven to 200 Fan.
- Put the bacon on a board. Using the back of a knife, stretch the bacon to make the rashers longer. Slice each one into four.
- Wrap the sausages in the bacon.
- Unwrap the pastry and brush half of it with beaten egg. Slice 6 thin strips widthways, then slice each strip in half, so you have 12 strips.
- Wrap the strips of pastry around the sausages (you will need to stretch the pastry slightly) and brush with extra beaten egg and sprinkle with cheese.
- Place on a baking sheet lined with baking paper.
- Bake in the oven for 20-25 minutes until golden brown and cooked through.
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