Pigs in a Blanket Express: Easy Puff Pastry Sausage Rolls

Pigs in a Blanket Express: Easy Puff Pastry Sausage Rolls

If there’s one dish every kid (and plenty of adults) loves, it’s pigs in a blanket. These little golden bites instantly take you back to childhood and never fail to bring a smile. They’re the perfect quick fix for an easy dinner, a fun lunch treat, or the star of any birthday party.

I know there isn’t always time to fuss with dough, and that’s why this recipe is the express version we all need. It’s ready in just minutes, with that same irresistible flavor and crunch.

It’s made with store-bought puff pastry, which keeps prep time to a minimum and guarantees a perfectly crisp, golden result every time. Ideal for those days when you want something comforting, quick, and satisfying.

All you have to do is roll, bake, and serve with ketchup or your favorite dip. A foolproof recipe you’ll want to save, because it always comes to the rescue.

8 Servings

Preparation:

1. 1.) Roll out the puff pastry. Cut it lengthwise into two equal halves, then slice into rectangles wide enough to wrap around the sausages.

2. 2.) Place one sausage at the top of each rectangle. Make thin cuts along the lower half of the
   rectangle, from the middle down to the bottom edge (so the part holding the sausage stays whole).

3. 3.) Roll the dough from the top (where the sausage is) down to the bottom to form a tight roll. Near the end, brush a little bit of a beaten egg on the edge and seal it well so it doesn’t open while baking. Place the rolls on a parchment-lined baking sheet.

4. 4.) Preheat the oven to 180°C (356°F). Brush the rolls with a beaten egg and sprinkle sesame on top.

5. 5.) Bake for about 25 minutes, or until the pastry is golden and crispy.

6. 6.) Serve warm with ketchup, Thousand Island dressing, or your favorite dip.

Tips:
Keeping the dough cold: Work with the puff pastry while it’s still cold (but not frozen solid). Cold dough cuts easily, holds its shape better, and bakes up extra flaky.

Good sealing: After rolling the sausage in the dough, make sure to press the edge firmly. You can brush a little beaten egg along the edge before sealing so it sticks well and doesn’t open during baking.

Cutting the sausages: If the sausages are large, cut them in half (or even thirds) before wrapping. Smaller pastries bake faster and are easier to eat.

Tips for Freezing Before Baking:
Freezing: After rolling the sausages in the dough (before brushing with an egg or adding sesame),
arrange the rolls on a parchment-lined tray. Place the tray in the freezer for about an hour, until the rolls are completely frozen and firm.

Storage: Once frozen, transfer the pastries to an airtight container or freezer bag. This way, they won’t stick together and you can bake just as many as you need.

Baking while frozen: No need to thaw! Preheat the oven to 180°C (356°F), brush with an egg, sprinkle sesame, and bake. The baking time will be slightly longer, about 30-35 minutes, or until golden and crispy.