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Description
Pigs in a blanket are all the things we love about cooking and eating snacky finger foods: quick, savory, decadent and fun! In this kit, Aussie's dairy-free puff pastry sheets bake up beautifully into flaky, golden layers, making them the perfect cozy blanket for Tenderbelly's mild peppery pasture-raised pork sausage links. Each buttery, crisp bite is complemented by Farmhouse Kitchen's zesty remoulade sauce.Pigs in a blanket are also totally riffable - snuggle cheese or pickled peppers next to the sausages, and sprinkle the tops with spices or seeds. Wrap the pastry sheets around the sausages in different shapes or sizes. Whatever you do, remember to enjoy a few bites before setting them out for your guests. These throwback snacks will disappear quickly.
Makes 20 pigs in a blanket. Serves 6-8 as appetizers (Dairy & Nut Free)
Includes:
- 10 -12 oz Sugar Free Sausage Links*
- 1 Vegan Puff Pastry Sheets (2 pack)
- Egg (optional)
- Flaky sea salt (optional)
- Sesame seeds (optional)
Hands on Time: 10 minutes; Total Time: 25 minutes
NSTRUCTIONS
Note: Thaw sausages and puff pastry in refrigerator overnight.
STEP 1 Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
STEP 2 Slice sausages into 20 pieces, each piece about 2 inches long and 1/2 inch wide. (Note: For small links, slice in half widthwise. For large links, slice in half widthwise, then chop into halves or thirds) Set aside. Remove the cold puff pastry sheets from the packaging and separate the two sheets.
STEP 3 Working with one sheet at a time, cut puff pastry sheets into small triangles. To create triangles, start by unfolding the sheet and cut into thirds, using the creases of the fold as a guide for where to cut. You will have 3 long rectangular pieces. Next, cut each piece in half crosswise, creating 6 short rectangular pieces. Then, cut each rectangle in half on the diagonal, creating a (scalene) triangle. Repeat with the second sheet. You should have 24 total triangles.
STEP 4 To wrap the sausages in the puff pastry, set the sausage on the short side of the triangle opposite of the pointy end. Roll the sausage toward the point and press gently to make sure the dough is touching. Set the pig in a blanket on the baking sheet. Repeat with remaining sausages and pastry triangles.
(Note: You should have 4 triangles left over. Dust with cinnamon sugar or create a pocket of chocolate hazelnut spread for a sweet chef's treat, if desired)
STEP 5 Optional: Brush the tops of the pigs in a blanket with egg wash for extra golden color and shine, and top with a very small pinch of flaky sea salt or sesame seeds.
STEP 6 Bake for 15-18 minutes or until the pastry is puffed, flaky and golden brown. Transfer to serving platter and serve with remoulade sauce.
Enjoy!
What's inside
Pork, Sugar Free Breakfast Sausage Links - Default: 1 - Max: 1Puff Pastry Sheets, 16 oz - Default: 1 - Max: 1
Remoulade, 8 oz - Default: 1 - Max: 1
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What's Inside
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Pasture-raised Pigs in a Blanket Kit
$19.99
serves 6-8
Pigs in a blanket are all the things we love about cooking and eating snacky finger foods: quick, savory, decadent and fun! In this kit, Aussie's dairy-free puff pastry sheets bake up beautifully into flaky, golden layers, making them the perfect cozy blanket for Tenderbelly's mild peppery pasture-raised pork sausage links. Each buttery, crisp bite is complemented by Farmhouse Kitchen's zesty remoulade sauce.
Pigs in a blanket are also totally riffable - snuggle cheese or pickled peppers next to the sausages, and sprinkle the tops with spices or seeds. Wrap the pastry sheets around the sausages in different shapes or sizes. Whatever you do, remember to enjoy a few bites before setting them out for your guests. These throwback snacks will disappear quickly.
Makes 20 pigs in a blanket. Serves 6-8 as appetizers (Dairy & Nut Free)
Includes:
Hands on Time: 10 minutes; Total Time: 25 minutes
NSTRUCTIONS
Note: Thaw sausages and puff pastry in refrigerator overnight.
STEP 1 Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
STEP 2 Slice sausages into 20 pieces, each piece about 2 inches long and 1/2 inch wide. (Note: For small links, slice in half widthwise. For large links, slice in half widthwise, then chop into halves or thirds) Set aside. Remove the cold puff pastry sheets from the packaging and separate the two sheets.
STEP 3 Working with one sheet at a time, cut puff pastry sheets into small triangles. To create triangles, start by unfolding the sheet and cut into thirds, using the creases of the fold as a guide for where to cut. You will have 3 long rectangular pieces. Next, cut each piece in half crosswise, creating 6 short rectangular pieces. Then, cut each rectangle in half on the diagonal, creating a (scalene) triangle. Repeat with the second sheet. You should have 24 total triangles.
STEP 4 To wrap the sausages in the puff pastry, set the sausage on the short side of the triangle opposite of the pointy end. Roll the sausage toward the point and press gently to make sure the dough is touching. Set the pig in a blanket on the baking sheet. Repeat with remaining sausages and pastry triangles.
(Note: You should have 4 triangles left over. Dust with cinnamon sugar or create a pocket of chocolate hazelnut spread for a sweet chef's treat, if desired)
STEP 5 Optional: Brush the tops of the pigs in a blanket with egg wash for extra golden color and shine, and top with a very small pinch of flaky sea salt or sesame seeds.
STEP 6 Bake for 15-18 minutes or until the pastry is puffed, flaky and golden brown. Transfer to serving platter and serve with remoulade sauce.
Pigs in a blanket are also totally riffable - snuggle cheese or pickled peppers next to the sausages, and sprinkle the tops with spices or seeds. Wrap the pastry sheets around the sausages in different shapes or sizes. Whatever you do, remember to enjoy a few bites before setting them out for your guests. These throwback snacks will disappear quickly.
Makes 20 pigs in a blanket. Serves 6-8 as appetizers (Dairy & Nut Free)
Includes:
- 10 -12 oz Sugar Free Sausage Links*
- 1 Vegan Puff Pastry Sheets (2 pack)
- Egg (optional)
- Flaky sea salt (optional)
- Sesame seeds (optional)
Hands on Time: 10 minutes; Total Time: 25 minutes
NSTRUCTIONS
Note: Thaw sausages and puff pastry in refrigerator overnight.
STEP 1 Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
STEP 2 Slice sausages into 20 pieces, each piece about 2 inches long and 1/2 inch wide. (Note: For small links, slice in half widthwise. For large links, slice in half widthwise, then chop into halves or thirds) Set aside. Remove the cold puff pastry sheets from the packaging and separate the two sheets.
STEP 3 Working with one sheet at a time, cut puff pastry sheets into small triangles. To create triangles, start by unfolding the sheet and cut into thirds, using the creases of the fold as a guide for where to cut. You will have 3 long rectangular pieces. Next, cut each piece in half crosswise, creating 6 short rectangular pieces. Then, cut each rectangle in half on the diagonal, creating a (scalene) triangle. Repeat with the second sheet. You should have 24 total triangles.
STEP 4 To wrap the sausages in the puff pastry, set the sausage on the short side of the triangle opposite of the pointy end. Roll the sausage toward the point and press gently to make sure the dough is touching. Set the pig in a blanket on the baking sheet. Repeat with remaining sausages and pastry triangles.
(Note: You should have 4 triangles left over. Dust with cinnamon sugar or create a pocket of chocolate hazelnut spread for a sweet chef's treat, if desired)
STEP 5 Optional: Brush the tops of the pigs in a blanket with egg wash for extra golden color and shine, and top with a very small pinch of flaky sea salt or sesame seeds.
STEP 6 Bake for 15-18 minutes or until the pastry is puffed, flaky and golden brown. Transfer to serving platter and serve with remoulade sauce.
Enjoy!
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