I adapted the traditional pig in a blanket snack recipe into this so easy and quick one, that it will become one of your must haves in any of your parties!
Some years ago, it was difficult to find some ready to cook puffy pastry dough, so any tart, pie or puffy things was not possible… I love to cook, but I totally deny the fact to spend hours preparing puffy pastry dough!
This is such a great recipe, quick and easy to make, perfect for parties, or picnics.
What you can always find in the Dutch supermarkets, is croissant dough ready to be ovened.
So I adapted the pig in a blanket traditional snack recipe into this so easy and quick one, that it will become one of your must haves in any of your parties!
Ingredients for around 30 piglets:
– 1 tin of croissant dough
– 1 tin of Frankfurt sausages (worst in Dutch!)
– 1 egg for the top
1/ Open the croissant tin, and spread the pastry on a chopping board. This is really funny to do, as the dough will instantaneously spread and grow as it would be alive!
2/ Line the sausages on the edge of the dough. Wrap the sausages in it and stick the borders passing a wet finger along the borders and pressing a little bit on both sides. Cut on the outside edges of the rolled dough.
3/ Then cut the wrap in small bites and brush the top of each one with some whisked egg. The egg will give to our mini wrap a golden finish, really appealing!!!!!
4/ Place the mini wraps on a baking tray with an oven paper, and let enough space between each one to allow them to get puffy.
5/ Put it in the oven for 10/15 minutes at 220ºC. Take care; the pastry will really rise quickly, so keep an eye on it!
When the mini sausage croissant is toasted, take it out and let it cool down!
6/ Serve it with some mustard dip! The taste is not sweet at all, and the guys will love it!!!!! I do recommend you to do 2 or 3 times the quantities because they will disappear quickly!
A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!
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