Pigs in Blankets Annabel Karmel

This pigs in blankets recipe is a great one to keep up your sleeve to use up any leftover puff pastry. With a flavourful sausage filling wrapped in bacon & topped off with crispy puff pastry layer, they make for the perfect bite-size morsel.

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Bake Level
Easy
Serves
12 pigs in blankets
Prep time
10 mins
Bake time
25 mins
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Pigs in blanket

Method

Baker’s Mode (Keep Screen Awake)

Nutrition estimate

1 pig in blanket

  • Calories 120 kcal
  • Fat 8.0 g
  • Saturated fat 3.5 g
  • Carbohydrates 5.0 g
  • Sugars 0.5 g
  • Fibre 0.2 g
  • Protein 5.0 g

Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
What oven temperature is best for puff pastry?
A hot oven—often around 200°C or higher for the first part of baking—helps rapid steam generation. Some recipes reduce heat partway through so the inside cooks without burning the top.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
Jus Rol Puff Pastry Angle 320g Carton Shadow
320g

Made with Chilled Puff Pastry Sheets

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