Friday, April 20, 2012

Mini Pigs in Blankets

Hillshire Farms Lil' Smokies Sausages (with cheddar cheese)
Puff Pastry (premade - frozen)
1 egg


First, make an egg-wash out of your egg and a bit of water. Beat the egg thoroughly and mix in a couple tablespoons of water. This will be your binding agent to make sure the blankets don't fall off of the pigs.

Get your puff pastry out of the freezer and let it sit out at room temperature for about 30 minutes. Lightly flour a cutting board and lay your puff pastry out flat on the cutting board. Next, with a lightly floured rolling pin, gently roll out the puff pastry in to a thin sheet.

Next, using a pizza cutter, slice your puff pastry into squares that are about 2-2.5 inches on either side. Place a sausage diagonally on the square of puff pastry. Fold over one corner onto the sausage. Lightly brush that corner with your egg-wash. Bring the opposite corner over the hot dog and lightly press it into the puff pastry. It should stick pretty easily thanks to the egg-wash.

Lay out on a lightly greased baking sheet and bake for about 10 minutes at 350 or until lightly golden brown. You can also partially bake these and freeze them for a quick easy snack!

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