Pigs in blankets (Sausages in puff pastry)
(It's easily my favorite partysnack ever since I was a child.)
Ingredients (for 2 servings)
2 rolls of puff pastry
8 sausages (vegetarian ones taste just as good)
1 egg
salt
optional: black cumin (If you have access to good tasting whole cumin, you can use that aswell, but it's hard to get in the US)
How to prepare
Getting the perfect temperature to prepare the pastry isn't easy.
I suggest preparing each roll one at a time, leaving the rest in the fridge until you actually want to use it, because it can get sticky and way too stretch when it's warm. The dough being TOO cold is also a problem, because it can break if you unroll it either too fast or when it isn't warmed up enough. Especially the inner part! You'll have to unroll it slowly enough so the dough doesn't break, but don't take too long either. After a couple of batches, you'll get the hang of it.
Once it's unrolled, cut it into 16 pieces of the same size by cutting 3 times horizontally and 3 times vertically. What I do is halving the sheet once vertically, once horizontally to end up with 4 pieces that have the same size ratio as the original one and repeat that with the small ones again. (Sounds harder than it is)
Then you take 4 of the sausages, lay them next to each other, cut them in half and take the halves and cut them in half again. You'll end up with 16 pieces of roughly the same size.
Now you'll take a puff pastry piece and a sausage, roll it in, and close the ends (So the insides stay nice and juicy)
Do that until you run out of sausages and puff pastry.
Repeat the whole process for the next roll aswell.
Place them all on baking paper (Or better, reuse the paper from the puff pastry. It works just as well and saves you time and money)
Now you'll have to whisk an egg in a bowl and glaze every single piece with it. You can use a clean painting brush, but a silicone brush for baking is generally much better!
Add a pinch of salt to each piece
Add some cumin on all of them.
Place in the oven for 30-45 minutes at 180°C (close to 356°F)
Once the timer is up, make sure that it is gold brown like in the upper picture. If so, it's time for a taste test. Take one out with a fork, be sure that it's not too hot to put in your mouth and take a bite. If the dough is still raw on the inside, you may want to leave it in for another 5-10 minutes depending on your taste. At this point, it won't be dangerous to consume either way, but it will become more flakey and expand more if you leave it longer.
Bon Appetit.
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Pigs in blankets (Sausages in puff pastry)
It's easily my favorite partysnack ever since I was a child.
Ingredients (for 2 servings)
2 rolls of puff pastry
8 sausages (vegetarian ones taste just as good)
1 egg
salt
black cumin (If you have access to good tasting whole cumin, you can use that aswell, but it's hard to get in the US)
How to prepare
Getting the perfect temperature to prepare the pastry isn't easy.
I suggest preparing each roll one at a time, leaving the rest in the fridge until you actually want to use it, because it can get sticky and way too stretch when it's warm. The dough being TOO cold is also a problem, because it can break if you unroll it either too fast or when it isn't warmed up enough. Especially the inner part! You'll have to unroll it slowly enough so the dough doesn't break, but don't take too long either. After a couple of batches, you'll get the hang of it.
Once it's unrolled, cut it into 16 pieces of the same size by cutting 3 times horizontally and 3 times vertically. What I do is halving the sheet once vertically, once horizontally to end up with 4 pieces that have the same size ratio as the original one and repeat that with the small ones again. (Sounds harder than it is)
Then you take 4 of the sausages, lay them next to each other, cut them in half and take the halves and cut them in half again. You'll end up with 16 pieces of roughly the same size.
Now you'll take a puff pastry piece and a sausage, roll it in, and close the ends (So the insides stay nice and juicy)
Do that until you run out of sausages and puff pastry.
Repeat the whole process for the next roll aswell.
Place them all on baking paper (Or better, reuse the paper from the puff pastry. It works just as well and saves you time and money)
Now you'll have to whisk an egg in a bowl and glaze every single piece with it. You can use a clean painting brush, but a silicone brush for baking is generally much better!
Add a pinch of salt to each piece
Add some cumin on all of them.
Place in the oven for 30-45 minutes at 180°C (close to 356°F)
Once the timer is up, make sure that it is gold brown like in the upper picture. If so, it's time for a taste test. Take one out with a fork, be sure that it's not too hot to put in your mouth and take a bite. If the dough is still raw on the inside, you may want to leave it in for another 5-10 minutes depending on your taste. At this point, it won't be dangerous to consume either way, but it will become more flakey and expand more if you leave it longer.
Bon Appetit.