Pig in the Blanket
Flaky, buttery pastry wrapped around savory sausages — simple, nostalgic, and full of island comfort. Perfect as appetizers, finger snacks, or the guest that quietly steals the show at the party.
Ingredients
Pastry Dough
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- 1 tbsp granulated sugar
- â…“ cup ice-cold water
Filling
- 8 small cocktail sausages or hot dogs cut to fit if needed
- 1 egg beaten (for egg wash)
Instructions
- In a large bowl, combine flour, sugar, cold shortening, and cold butter.
- Using a pastry cutter, food processor, or fingertips, cut the fat into the flour until it resembles coarse breadcrumbs.
- Add ice-cold water and mix gently until the dough comes together—avoid overworking.
- Shape into a flat disc, wrap in cling film, and chill for 45 minutes.
- Prepare Sausages: Pat sausages dry.
- Assemble: Roll pastry out on a lightly floured surface, about â…› inch thick. Cut into strips or rectangles wide enough to wrap around the sausages. Roll each sausage snugly in pastry and seal edges with a pinch.
- Finish: Place on a lined baking sheet seam-side down. Brush tops with egg wash.
- Bake: Bake at 350°F (177°C) for 20–25 minutes, until golden brown.
- Cool & Serve: Allow to cool slightly before serving. Best enjoyed warm.
Notes
- Dough can be made a day ahead and chilled.
- Mustard/pepper sauce adds a kick, but you can leave it plain for a traditional version.
- Works with chicken, pork, or beef sausages — choose your favorite.
