Puff Pastry Blanket Pigs in a
Preparation: 10 min
Cooking: 25 min
Ingredients1 package frozen puff pastry
Flour for dusting
1 egg beaten
1 tbsp water
1 pack (500g) of Lesters cocktail sausages
2 tablespoons Dijon mustard
2 tbsp chopped rosemary
MethodDefrost puff pastry according to package instructions.
With the rack in the middle position, preheat the oven to 425 °F. Line a baking sheet with parchment paper or a silicone mat.
In a small bowl, combine egg and water. Set egg wash aside.
Roll the pastry dough out on a floured counter to a rectangle of about 19” x 12”. Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections down to 16 rectangles total.
Spread a small amount of mustard on top ⅓ of each pastry rectangle. Lay cocktail sausage on the mustard and sprinkle with some rosemary. Brush the other end of the rectangle with a little of the beaten egg and roll the sausage up in the pastry, sealing the ends. Put the sausage rolls in the refrigerator for 30 minutes for the pastry to chill.
Remove from the refrigerator and prick the tops with a fork, brush with the rest of the beaten egg, sprinkle with kosher salt and the rest of the rosemary and bake in the oven for 20 to 25 minutes, or until pastry is golden brown. Remove from the oven and serve warm or at room temperature with more mustard.