Piggy Puffs Recipes

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PIGS IN A BLANKET



Pigs in a Blanket image

Whether you’re tailgating, at a fancy party or a casual get-together, these pastry wrapped sausages never seem out of place. Puff pastry bakes up flaky every time and is the perfect complement to smoky sausage. You can stick with traditional mustard and ketchup for dipping or try serving with hot queso dip, barbecue sauce or sriracha.

Time 55m

Yield Serves: 14

Number Of Ingredients 4

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg, beaten
2 tablespoons all-purpose flour
14 ounces Eckrich® Li'l Smokies Cocktail Smoked Sausage

Steps:

  • Set the pastry sheets out to thaw. Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg in a small bowl with a fork.
  • Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10x14-inch rectangle. Trim a bit off the edges to make sure they're straight. Cut the rectangle into 7 (2x10-inch) strips. Stack the strips on top of each other, making sure to match up the edges.
  • With the long side facing you, cut off and discard about 1-inch from the left and right ends of the stack on the diagonal (make sure both cuts are slanted in the same direction). Then, cut the stack crosswise, using the same diagonal cuts, into 3 (about 3-inch long) sections (yielding 21 pieces of pastry). Repeat with the remaining pastry sheet, making 42 pieces in all.
  • Place 1 piece of pastry on the work surface, with a pointed end facing you. Place 1 sausage crosswise across the center of the pastry. Brush the pointed end farthest from you with the egg. Starting at the end closest to you, roll the pastry around the sausage and press to seal. Repeat with the remaining sausages and pastry. Place the wrapped sausages onto the baking sheets. Brush with the remaining egg.
  • Bake for 15 minutes or until the pastries are golden brown. Serve with your favorite hot dog condiments.
  • For additional flavor and texture, after brushing the unbaked pastries with the egg, sprinkle with sesame seeds, poppy seeds and/or sea salt or finely shredded Cheddar cheese, then bake as shown. Or try brushing on some sweet pickle relish, it bakes up like little pickle chips on the outside!
  • Ingredient Note: The number of cocktail smoked sausages in a 14 ounce package may vary, so don't worry if the pieces of pastry and the number of sausages don't match exactly.

PIGGY PUFFS



Piggy Puffs image

Make and share this Piggy Puffs recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 8

1/4 lb bacon, finely chopped
1/2 ounce unsalted butter
1/2 ounce flour
6 ounces puff pastry
4 -6 tablespoons milk
black pepper
grated nutmeg
1 egg, beaten

Steps:

  • Preheat the oven to 425°F, roll out the pastry to ¼-inch thickness and divide into 8 squares.
  • Melt the butter in a saucepan, add the bacon and fry gently until it is lightly coloured, and then add the flour and cook for 1 minute, stirring.
  • Gradually add the milk little by little, stirring all the time, until the mixture boils and thickens.
  • Cook for 1 minute and then add the pepper and nutmeg.
  • Place a spoonful of this mixture on the pastry squares, dampen the edges with a little beaten egg and fold over to form triangles.
  • Press the edges well together and knock up the edges with the back of a knife.
  • Put the parcels on a lightly greased baking sheet, brush the top of each with a little beaten egg and bake for 15-20 minutes until golden brown and risen.
  • Transfer to a wire rack and leave to cool.

Nutrition Facts : Calories 430.7, Fat 33.7, SaturatedFat 10.9, Cholesterol 81.9, Sodium 367.7, Carbohydrate 22.9, Fiber 0.7, Sugar 0.4, Protein 8.9

PIGS IN A PUFF PASTRY BLANKET



Pigs In A Puff Pastry Blanket image

These tasty appetizers are both kid- and adult-pleasers. Your choice of sausage and mustard will affect the final results, so be sure to check out the many options available and choose your favorite. These are great for football and holiday parties.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 40m

Yield 24 serving(s)

Number Of Ingredients 7

4 tablespoons all-purpose flour
3/4 lb puff pastry, defrosted if frozen
1 lb small sausage links, no more than 1/2-inch thick (cut into 1 1/2-inch to 2-inch lengths)
2 tablespoons Dijon mustard
1 egg, beaten with 1 T cold water to make an egg wash
salt
pepper

Steps:

  • Preheat oven to 425 degrees.
  • Lightly dust a work surface with flour and roll out the puff pastry to about 1/8-inch thick.
  • Cut the dough into small triangles 2 inches wide along one side.
  • Brush the sausage pieces with the mustard.
  • Place a sausage along one edge of the puff pastry and roll it around the sausage.
  • Brush with some of the egg wash and sprinkle with salt and pepper.
  • Repeat with all the sausages and puff pastry triangles.
  • Transfer to a parchment-lined baking sheet and bake for about 20 minutes.
  • Serve warm.
  • Makes about 24 appetizers.

Nutrition Facts : Calories 144.1, Fat 10.7, SaturatedFat 3.1, Cholesterol 21.4, Sodium 172.7, Carbohydrate 7.4, Fiber 0.3, Sugar 0.1, Protein 4.3

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