
Pigs in Blankets
These delicious little sausage rolls make a stunning festive wreath canape for guests during the holiday season.
Quick Stats
Moderate
18 sausage rolls
45 minutes bake time
Pigs in Blankets
These delicious little sausage rolls make a stunning festive wreath canape for guests during the holiday season.
Ingredients
- 1 x 320g pack Jus-Rol™ Chilled Ready Rolled Puff Pastry Sheet
- 1 egg, beaten
- 1 1/2 tablespoons wholegrain mustard
- 4 1/2 slices prosciutto or Parma ham (about 65g), cut into 18 pieces
- 18 pork cocktail sausages
- 2 teaspoons sesame seeds
- 300g tomato or caramelised red onion chutney, to serve
Equipment required
- Baking sheet
- Baking paper
- Rolling pin
- Sharp knife
- Pastry brush
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Line a baking sheet with baking paper. Unroll the pastry sheet and, with one long side facing you, roll the pastry sheet out just a little thinner to measure approximately 34cm x 24cm.
- Cut the pastry into 18 x 5cm x 8cm strips (you will have a little pastry left over at one short edge). Brush the short edges of each strip lightly with beaten egg, then spread a little mustard onto each pastry strip.
- Wrap a piece of prosciutto around each cocktail sausage, then wrap each one in a pastry strip and press to seal. Arrange the sausage rolls, seam-side down into a wreath shape (roughly 23cm in diameter) on the baking sheet. Brush the sausage rolls with egg and sprinkle with sesame seeds. Chill for 15 minutes. Meanwhile, preheat the oven to 190°C (170°C for fan assisted ovens), Gas Mark 5.
- Cook the sausage roll wreath for 40-45 minutes, until golden and cooked through. Remove and leave to cool for 10 minutes. Before serving, use a sheet of kitchen paper to wipe away any fat that may be around the wreath base. Serve with the tomato or caramelised red onion chutney as a dipping sauce (see Tips).
Tips
- To serve, use the baking paper to slide the wreath onto a board. Cut away the excess paper from around the wreath. Place the bowl of chutney in the centre.
- You can substitute your favourite mustard in for the wholegrain mustard, if you like.
- For a festive look, garnish with rosemary, bay and/or sage leaves, if you like.
- Cocktail sausages are available raw or cooked. We used raw sausages for this recipe.