Martha Stewart's Pigs in Blankets
When you’re in a pinch to pull together a great snack to share with friends and family, sometimes it is best to turn to the professionals. Making these savory pigs in blankets takes no time at all, and the egg wash and poppy seeds on top gives this childhood favorite a more “grown up” feel to them. Find the original recipe that includes a helpful tutorial video on Martha’s site here.
INGREDIENTS
2 sheets of puff pastry (one package)
honey Dijon mustard
1 package of cooked sausages
1 large egg, beaten
poppy seeds, for sprinkling
whole-grain mustard, for serving
STEPS
Roll each pastry sheet out into a 12-inch square, and then cut the pastry into 4-inch squares. Brush the bottom half of each square with honey mustard and the top half with the beaten egg.
Cut the cooked sausages into 4-inch slices and place them on the center of each pastry square. Roll each pastry square together and press down on the edge to seal.
Brush tops with the remaining egg and sprinkle the tops with poppy seeds. Place the pigs in blankets 1 inch apart on a lined baking sheet, and refrigerate them until firm (about 30 minutes).
Preheat oven to 400 degrees. Bake pigs in blankets until pastry is puffed and golden brown, about 25 minutes. Serve on a large platter with a side of whole-grain mustard.
