Piglets in blankets

Piglets in blankets

By
From
Encyclopedia of Food and Cookery
Makes
16-25

Ingredients

Quantity Ingredient
4-5 vienna frankfurts
1/2 quantity Sour cream pastry
french or german mustard
1 egg, beaten

Method

  1. Poach frankfurts for 5 minutes, cool and skin.
  2. Roll out half the pastry into a rectangular sheet and place a frankfurt on one end. Spread frankfurt with a little mustard, then turn pastry over to enclose frankfurt as if making a sausage roll and cut off excess pastry. Brush edges with beaten egg and press to seal. Repeat with remaining frankfurts and pastry.
  3. Brush pastry tops with beaten egg and cut each ‘pig in a blanket’ into 4 or 5 ‘piglets’. Cut pastry scraps into little leaves or fancy shapes and use to decorate piglets, securing and brushing decorations with egg.
  4. Place on a buttered baking tray, keeping each frankfurt in shape (so that ends do not dry out). Bake in a preheated hot oven for 15–20 minutes or until pastry is golden.
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