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Pigs In A Puff Pastry Blanket: An Irresistible Classic

There’s a certain kind of magic that happens when you bite into a perfectly golden, flaky pastry, and then bam!, the savory burst of a juicy sausage hits your taste buds. My earliest memory of these delectable “Pigs in a Blanket” was at my grandmother’s house during the holidays. She always made them with a secret ingredient – a tiny smear of homemade apple butter under the mustard – and they vanished within minutes. Every time I make them now, the aroma alone transports me back to her warm kitchen, filled with laughter and the promise of delicious things to come. This version, using the delightful texture of puff pastry, elevates that childhood favorite to something truly special, perfect for any occasion from casual gatherings to elegant cocktail parties.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24
Yield: 24 appetizers
Dietary Type: Not Gluten-Free

Ingredients

4 tablespoons all-purpose flour
¾ lb puff pastry, defrosted if frozen
1 lb small sausage links, no more than 1/2-inch thick (cut into 1 ½-inch to 2-inch lengths)
2 tablespoons Dijon mustard
1 egg, beaten with 1 tablespoon cold water to make an egg wash
Salt
Pepper

Equipment Needed

Rolling pin
Cutting board
Sharp knife or pizza cutter
Small bowl
Whisk or fork
Baking sheet
Parchment paper

Instructions

Begin by preheating your oven to 425 degrees Fahrenheit. This high heat is essential for creating that signature puff pastry lift and golden-brown color.
Lightly dust a clean, flat work surface with the all-purpose flour. This will prevent the puff pastry from sticking as you roll it out.
Unfold the defrosted puff pastry and gently roll it out to about 1/8-inch thick. Aim for a rectangular shape. Rolling it too thin might cause it to tear, but too thick and the pastry won’t fully cook through.
Using a sharp knife or pizza cutter, cut the puff pastry into small triangles that are approximately 2 inches wide along one side. The exact size isn’t crucial, but consistency will ensure even cooking.
Brush each piece of sausage with a generous amount of Dijon mustard. The mustard adds a tangy, complex flavor that complements the richness of the sausage and the buttery pastry.
Place a mustard-coated sausage link along one edge of a puff pastry triangle. Then, gently roll the pastry around the sausage, creating a delightful “blanket.”
In a small bowl, whisk together the egg and cold water to create the egg wash. Brush each rolled-up “pig” with the egg wash. This will give them a beautiful golden sheen and enhance browning.
Sprinkle each “pig” with a pinch of salt and pepper. Don’t be shy; seasoning is key!
Repeat steps 5-8 with the remaining sausages and puff pastry triangles until everything is used up.
Transfer the prepared pigs in a blanket to a baking sheet lined with parchment paper. The parchment paper prevents sticking and makes cleanup a breeze.
Bake in the preheated oven for approximately 20 minutes, or until the puff pastry is puffed and golden brown. Keep a close eye on them during the last few minutes of baking to prevent burning.
Remove from the oven and let cool slightly before serving.
Serve warm and enjoy! These are best enjoyed fresh out of the oven, when the pastry is at its flakiest.

Expert Tips & Tricks

For extra flavor, try experimenting with different types of mustard. A spicy brown mustard or a honey mustard can add a unique twist.
If you’re short on time, you can assemble the pigs in a blanket ahead of time and store them in the refrigerator for up to 24 hours before baking. Just be sure to cover them tightly to prevent the pastry from drying out.
To prevent the puff pastry from becoming soggy, avoid brushing the egg wash on too far in advance. Brush it on just before baking for the best results.
If the puff pastry starts to get too warm and sticky while you’re working with it, pop it back in the refrigerator for a few minutes to chill.
For a vegetarian option, substitute the sausage with vegetarian sausage links or even small pieces of cheese.

Serving & Storage Suggestions

Serve these golden-brown delights warm as an appetizer, snack, or party food. They pair wonderfully with various dipping sauces, such as ketchup, honey mustard, ranch dressing, or even a creamy sriracha mayo.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350 degrees Fahrenheit for about 5-10 minutes, or until heated through and the pastry is crispy again. You can also reheat them in a microwave, but the pastry may lose some of its crispness. Freezing is also an option; wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat directly from frozen in the oven, but add a few extra minutes to the baking time.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	144 kcal	7%
Total Fat	10.7g	16%
Saturated Fat	3.1g	15%
Cholesterol	21.4mg	7%
Sodium	172.7mg	7%
Total Carbohydrate	7.4g	2%
Dietary Fiber	0.3g	1%
Sugars	0.1g	0%
Protein	4.3g	8%

Variations & Substitutions

Spicy Pigs: Add a pinch of cayenne pepper to the egg wash or use a spicy sausage for an extra kick.
Cheesy Pigs: Sprinkle shredded cheddar cheese or Parmesan cheese over the pigs in a blanket before baking.
Everything Bagel Pigs: Brush the egg wash and then sprinkle everything bagel seasoning on top before baking.
Gluten-Free Pigs: Use gluten-free puff pastry.
Sweet and Savory Pigs: As my grandmother did, spread a thin layer of apple butter or fig jam on the pastry before adding the sausage.

FAQs (Frequently Asked Questions)

Q: Can I use crescent roll dough instead of puff pastry?

A: Yes, you can substitute crescent roll dough for puff pastry. However, the texture will be different. Crescent roll dough is softer and less flaky than puff pastry.

Q: Can I use full-size sausages instead of small sausage links?

A: Yes, you can use full-size sausages, but you’ll need to cut them into smaller pieces (about 1 ½-inch to 2-inch lengths) so they fit properly in the puff pastry triangles.

Q: How do I prevent the puff pastry from sticking to the baking sheet?

A: Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Q: Can I make these ahead of time and freeze them?

A: Yes, you can assemble the pigs in a blanket, place them on a baking sheet, and freeze them until solid. Then, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: How do I know when the pigs in a blanket are done?

A: The puff pastry should be puffed and golden brown, and the sausage should be cooked through. The internal temperature of the sausage should reach 160 degrees Fahrenheit.

Final Thoughts

These “Pigs in a Puff Pastry Blanket” are more than just a recipe; they’re a delicious reminder that simple ingredients, transformed with a bit of care, can create moments of pure joy. So, go ahead, gather your ingredients, preheat that oven, and let the aroma of warm pastry and savory sausage fill your kitchen. Don’t be afraid to experiment with different flavors and variations to make them your own. And, most importantly, share them with loved ones and watch as smiles spread with every bite. Happy baking!

Pigs In A Puff Pastry Blanket Recipe