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Posh pigs in a blanket

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Ingredients

For the pigs in a blanket
  • 1 package of “sausage of choice”: chicken, sweet Italian or veggie, or get a can of kosher cocktail franks
  • 2 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1 pinch fresh ground black pepper
  • 1 pinch sheet puff pastry, rolled out to a 15-by-15-inch square and covered with a damp towel
  • 1 pinch large egg
For the apricot mustard dip
  • 1 package of “sausage of choice”: chicken, sweet Italian or veggie, or get a can of kosher cocktail franks
  • 2 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1 pinch fresh ground black pepper
  • 1 pinch sheet puff pastry, rolled out to a 15-by-15-inch square and covered with a damp towel
  • 1 pinch large egg
  • 6 tablespoon dijon mustard
  • 2 tablespoon honey
  • 1 tablespoon tamari
  • 1 pinch sesame seeds
  • 1/4 cup apricot jam

Preparation

Baking Directions:

Preheat the oven to 400 degrees F.

Cut the sausage into 1/2-inch slices (or use individual cocktail franks).

Brush a sheet of thawed frozen puff pastry with a beaten egg and cut circles (same number as 1/2-inch sausage pieces) of pastry using a 1 1/4-inch fluted cutter.

Skewer each stack with a toothpick and place on a baking sheet.

Bake in a 400-degree oven until pastry is golden, 18 to 20 minutes.

Serve with apricot mustard dip: Stir together the 6 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon tamari, 1 pinch of sesame seeds and 1/4 cup apricot jam.