Sunday, 9 April 2017

Pigs in Blankets

Sausages are a Sunday post-match staple in our house. Ross and the boys are starving after the game, I've been cleaning, and the easiest, and tastiest (for them!) thing to do is to pop a packet of sausages under the grill and serve in a fresh crusty baguette slathered with butter and oodles of ketchup. But sometimes, to dress them up a bit, I make these...


Cocktail sausages wrapped in a warm, flaky croissant blanket served straight from the oven - our version of pigs in blankets. Today these ones were a little over cooked - oops. Learn from my mistake and don't forget to turn the grill off before you pop your croissant dough in!

Pigs in Blankets (SERVES 5)


What you'll need:
  • 16 cocktail sausages, cooked
  • Jus-roll croissant pastry (in fridge section in supermarket)
  • Ketchup
  • Mustard

How to make them:

Preheat the oven to 200°C.



Pull open the pack and roll out the dough on a smooth flat surface or large chopping board. 


Carefully, using the lines as a guide, cut the dough apart.


Cut each triangle in half, and then half again, so you have four small triangles per croissant portion.


Brush each triangle with ketchup, then starting at the edge roll the dough around each pre-grilled cocktail sausage until it's all wrapped up - in a blanket - and you're left with a nice little croissant shaped creation.

Pop in the oven on a baking tray lined with grease-proof paper and bake for 10 - 12 minutes until golden.

Serve with mustard to dunk.


Happy Sunday!


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