Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Pat the cocktail sausages completely dry with a paper towel to remove any excess moisture.
- On a lightly floured surface, gently unfold the thawed puff pastry sheet. Roll it slightly to smooth out any creases.
- Using a pizza cutter or sharp knife, cut the pastry into strips approximately 1 inch wide and long enough to wrap around a sausage.
- Brush a thin layer of Dijon mustard onto each pastry strip.
- Place a sausage at one end of a strip and roll it up snugly in the pastry. Press the seam to seal and place seam-side down on the prepared baking sheet.
- Repeat the process with the remaining sausages and pastry strips, arranging them about an inch apart on the sheet.
- In a small bowl, whisk the egg and water together. Brush the egg wash over the top of each puff pastry-wrapped sausage.
- Sprinkle your desired toppings, like everything bagel seasoning, over the egg-washed pastry.
- Bake for 20-25 minutes, or until the pastry is puffed and deep golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a serving platter. Serve warm with your favorite dipping sauces.
Nutrition
Notes
Work with Cold Pastry: For the flakiest results, ensure your puff pastry stays cold. If it becomes soft or sticky, return it to the refrigerator for 15 minutes to firm up.
Make-Ahead Tip: You can assemble the pigs in a blanket, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, apply the egg wash and toppings right before putting them in the oven.
Make-Ahead Tip: You can assemble the pigs in a blanket, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, apply the egg wash and toppings right before putting them in the oven.