Pigs in a Blanket
Cocktail sausages wrapped in a flaky homemade butter dough, baked golden and served with mustard and ketchup.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Pigs in a blanket are the party snack that kids and grown-ups reach for first: little cocktail sausages wrapped in buttery dough and baked until golden. Most people use canned dough, but a quick homemade flaky dough gives you crisp, buttery layers that pull apart, like the ones in the photo.
The Thermomix® TM7™ cuts the cold butter into the flour in a few seconds, leaving it in pieces, which is what makes the layers. A few folds on the counter, a short rest in the fridge, and the dough is ready to roll, cut into strips and wrap around the sausages. Serve them warm with yellow mustard and ketchup.
Made in the Thermomix® TM7™
Pigs in a Blanket
Makes: About 45 pieces
- Prep35 min
- Cook22 min
- Total1 h 40 min
- Serves12
Ingredients
For the flaky dough
For the pigs
To serve
Instructions
- Place the flour, salt and cold butter cubes in the mixing bowl and mix 4 sec/speed 5. The butter should still be in pieces the size of peas and almonds.
- Add the ice water and mix 6 sec/speed 4, just until crumbly. It will not look like a dough yet.
- Tip it onto a floured counter, press it together and roll it into a rectangle about 20 x 40 cm (8 x 16 in). Fold it in three like a letter, give it a quarter turn and repeat the rolling and folding 3 more times. Wrap it and refrigerate 30 minutes.
- Preheat the oven to 200°C (400°F) and line 2 baking sheets with parchment paper. Roll the dough about 3 mm (1/8 in) thick and cut it into strips 3 cm (1 1/4 in) wide and 8 cm (3 in) long.
- Pat the sausages dry. Wrap each one in a strip of dough, with the ends of the sausage showing, and place them seam side down on the sheets, 2 cm (3/4 in) apart. Refrigerate 10 minutes so the butter firms up again.
- Brush with the beaten egg and bake in the oven for 18 to 22 minutes, until puffed and deep golden.
- Let them cool 5 minutes and serve warm with mustard and ketchup.
Tips
- Keep everything cold: if the dough turns soft and sticky while you fold it, put it back in the fridge for 15 minutes and continue.
- Short on time? Use a can of refrigerated crescent dough, cut each triangle into 3 thin triangles and start at step 5.
- Make ahead: freeze the wrapped, unbaked pigs on a tray, then keep them in a freezer bag up to 2 months. Bake them from frozen, adding 4 to 5 minutes.
