Pigs in Blanket with Puff Pastry Recipe

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Warm & Familiar Pigs in Blanket with Puff Pastry Recipe

There’s something deeply satisfying about wrapping juicy sausages in buttery puff pastry—like a cozy breakfast hug or an easy appetizer that brings everyone to the table. This Pigs in Blanket with Puff Pastry Recipe isn’t just about convenience; it’s about creating a warm, nostalgic bite with crisp edges giving way to a soft, savory center.

I remember making these on weekend mornings, the smell of golden pastry filling the kitchen as the oven timer ticked away. You’ll notice how the flaky layers pair perfectly with the rich spice of pork sausage, making every bite velvety and indulgent without being heavy.

Whether you’re feeding hungry kids or looking for a quick brunch treat to impress without stress, this recipe walks you through every step with ease. Plus, it’s flexible enough to adapt to what you have on hand — I’ll share some swaps and secret touches along the way.

Ingredient Breakdown

• 1 pound pork sausages (spicy or sweet): The star here, offering juicy, flavorful filling. You can switch to chicken or vegan sausages if you like.
• 1 sheet puff pastry (thawed): Brings that tender, flaky, buttery texture that makes these irresistible.
• 1 egg (for egg wash): Creates that golden, glossy finish which seals and beautifies each roll.
• 1 tablespoon water (for egg wash): Thins the egg for easy brushing, ensuring even coverage.
• 1 teaspoon garlic powder (optional): Adds a subtle punch of savory aroma.
• 1 teaspoon Italian herbs (optional): Brings an herby dimension without overpowering the sausage flavor.

Before You Start

Start by making space on your countertop for rolling and assembling. The puff pastry needs to be fully thawed but still cool, so it doesn’t tear when you cut it. Preheat your oven to 400°F (200°C) to ensure a crisp, golden finish that’s perfectly puffed. A little mise en place with your ingredients on hand will take the stress out of rolling these up.

How to Make Pigs in Blanket with Puff Pastry Recipe

1. Preheat your oven to 400°F (200°C). This temperature crisps the pastry beautifully while cooking the sausage thoroughly.
2. Roll out the thawed puff pastry on a lightly floured surface. Gently stretch it into a smooth rectangle, being careful not to overwork the dough to keep it flaky.
3. Cut the pastry into rectangles large enough to wrap each sausage. You want enough overlap so the pastry seals neatly around the sausage without gaps that let the filling leak.
4. Place a sausage at one end of each pastry rectangle and roll tightly. The snug wrap locks in moisture, so the sausages stay juicy beneath their crisp blanket.

5. Mix the egg and water to create an egg wash. Brush it evenly over the tops of each pig in a blanket, giving them that shiny, golden sheen that draws you in.
6. Arrange wrapped sausages on a baking sheet lined with parchment paper. Keep them spaced so steam escapes—this helps the pastry puff crisp instead of soggy.
7. Bake for about 20-25 minutes until golden brown. You’ll notice a fragrant steam as the pastry puffs and sausage cooks through. The color should be a deep buttery gold, signaling it’s perfectly done.
8. Let cool slightly before serving warm. This little rest lets the filling settle, so every bite is juicy but not scalding.

Flavor Variations for Pigs in Blanket with Puff Pastry Recipe

• Cheese Lover’s Twist: Slip a thin slice of sharp cheddar or Gruyère inside before rolling up for gooey pockets.
• Sweet & Spicy: Swap pork sausages for spicy chorizo, and brush the pastry with a little honey for a subtle sweetness.
• Herb Infusion: Mix fresh chopped rosemary or thyme into your egg wash for an aromatic finish.
• Everything Bagel Topping: Sprinkle your rolls with an everything bagel seasoning before baking for added crunch and zing.
• Mustard Dip Sidekick: Serve with a grainy Dijon or honey mustard to cut through the richness.

Storage, Freezer & Reheat Tips

• Refrigerate: Store in an airtight container for up to 3 days. Pastry holds crispness best if reheated in an oven or toaster oven.
• Freeze: Snap freeze on a sheet, then transfer to a resealable bag for up to 1 month. Bake frozen rolls an extra 5-7 minutes at 375°F (190°C) to heat through evenly.
• Reheat: Warm in a preheated 350°F (175°C) oven for 8–10 minutes to return that fresh-baked crispness—avoid microwaves which can make pastry soggy.

Pigs in Blanket with Puff Pastry Recipe FAQs

• Can I make these ahead of time? Absolutely! Assemble them, cover tightly, and refrigerate for up to 6 hours before baking.
• What if I don’t have puff pastry? You can try crescent roll dough, but puff pastry gives you those signature lofty, flaky layers.
• Can I use chicken or turkey sausages instead? Yes! The recipe works beautifully with any sausage you prefer. Adjust seasoning if your meat is leaner.
• How do I prevent the sausage from drying out? Wrapping tightly and baking at a moderate-high heat seals in juices, keeping the filling moist and flavorful.
• Are these good for kids? Definitely! I often make a milder version with sweet sausages just for little ones.

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