There’ll be time when you’re invited to someone’s place for an apero (drinks, sometimes but not always, accompanied by snacks). Sometimes you’ll continue somewhere else for the main meal, and sometimes the conversation and the drinks get the better of you and you end up staying in. Either case, it’s always good to bring something. So I made miniature sausage roll, aka pigs in the blanket.
LITTLE PIGS IN A BLANKET
makes 26 – depending how many mini sausage you have in a can
1 thawed puff pastry sheet
1 can of party (mini) sausage, mine contains 26
1 slice cheddar cheese
1 egg, whisked
toppings of your choice. e.g Sesame seeds, poppy seeds
- Drain the sausage in a colander. Create a small incision on the side with a three-quarter depth (not all the way through).
- Stuff the sausage with small slice of cheddar.
- On a lightly floured surface, flatten the puff pastry sheet and lightly flatten them, making sure they retain the rectangle shape. Cut the pastry sheet into 8cm x 3cm rectangles. (note: adjust the rectangles to the size of your baby sausage).
- Place the sausage in the middle of the rectangle with the cheddar incision facing down. Brush one side with the egg wash and roll over (so that it will hug the sausage), and fold the other side.
- Place the sausage, seam facing down (and hence the cheddar incision facing up) on top of parchment paper.
- Brush the top with egg wash, sprinkle with the toppings.
- Put in the fridge for 15 mins, while you preheat the oven to 200 C.
- Bake for 15-18 mins, till golden brown. Let it cool down a bit before serving.
Any extra egg wash and cheddar, turn it into omelet.
Any extra puff pastry, stuff it with dark chocolate (the same way you make pigs in a blanket) and turn it into pain au chocolat. You are officially having a french breakfast now. Bon dimanche!