Cocktail smoked sausages, wrapped in puff pastry and topped with fresh Parmesan with bagel seasoning and black pepper and served with a homemade mustard sauce.
Puff Pastry Pigs in a Blanket with Mustard Sauce
I love pigs in a blanket for an appetizer and apparently I'm not alone! Guaranteed they will be one of the first platters to be cleared at your gathering.
Usually made with a biscuit dough, they are a delicious two bite appetizer for any time, but let me tell you what... make them with puff pastry and they are out of the park!
They are also usually made with hot dogs, and me, I love hot dogs, yes, even though I know how they're made and I know what's in them. I. Don't. Care!
But today, I went with the tiny little smoked sausages instead.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!They are often served with the standard hot dog condiments, but today I also decided to make a mustard sauce to go with mine, and I've included that as well.
Hope you enjoy this version of Puff Pastry Pigs in a Blanket with Mustard Sauce!
Here's how to make it.
Pastry sheets come frozen, so you'll need some advance preparation to thaw the pastry sheets in their original packaging for 24 hours in the refrigerator. Let come to room temperature in the package for 30 minutes when you're ready to make these.
When ready to bake, preheat oven to 400 degrees F. Line a baking sheet with a Silpat or foil sprayed or brushed with oil.
Gather up the ingredients for the mustard sauce. I'm using yellow mustard, ketchup, cider vinegar, local honey, Worcestershire sauce, hot sauce and black pepper. You can also use plain condiments if you prefer not to make the mustard sauce.
Whisk together all of the sauce ingredients in a small serving bowl; refrigerate until needed.
Apply the flour to work surface. These pastry mats (#ad) are great, especially for those of us who are pretty much "non-bakers," because I don't know about you, but I cannot just judge measurements for pie crusts and pastries just by eyeballing it. It also makes a great work surface!
Unfold the first pastry sheet.
Roll the dough into a rectangle about 10 x 14 inches.
Square off edges of dough by cutting away ragged pieces if needed. Using a pizza cutter or knife, cut dough into squares. I cut mine into 18 pieces, 36 pieces in all between the two sheets. If you're a bit more precise with your cutting than I am and cut smaller squares, you can get more pieces. Either way, cocktail sausages are sold by weight, not count, so you may end up with extra sausages!
Place 1 piece of pastry on the floured work surface, with a pointed end facing you. Place 1 sausage crosswise across the bottom center of the pastry. If you prefer, you can certainly make this with cut up hot dogs as well.
Brush the opposite pointed tip with the egg, roll pastry around the sausage and press to seal.
Place on the prepared baking sheet seam side down. Continue rolling until all pastry squares are used.
Combine the Parmesan, bagel seasoning and pepper in a small bowl.
Brush the pastry with the remaining egg wash.
Sprinkle tops with the Parmesan mix.
Let rest on a cooling rack for 10 minutes, then transfer to a serving platter. Serve with the mustard sauce.
For more of my favorite appetizer recipes, check out the collection on my Pinterest page!
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