Pigs in Blankets
18 sausage rolls
25 minutes bake time
These delicious little sausage rolls make a stunning festive canape for guests during the holiday season.
- 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
- Baking sheet
- Baking paper
- Rolling pin
- Sharp knife
- Pastry brush
- 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 rolls for 25 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 base. Serve with the tomato or caramelised red onion chutney as a dipping sauce (see 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.