Pig in a blanket recipe by Appetit Voyage

Piglets in a thick puffy blanket

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!


5 replies
  1. Arianna Ardia
    Arianna Ardia says:

    A dire la verità non sò nemmeno se sono alla francese, Stéphanie è parigina. E quindi ho tratto conclusioni, forse sballate. Adesso mi fai incuriosire. Glielo chiediamo: Stéphanie Mazier, was the original recipe an Italian one and did you made it à la francaise? Or is it just a personal interpretation following your taste? or convenience (quick and easy) desire?. I know, I have to look at the recipe. I’m going to do that now.

  2. expatsHaarlem
    expatsHaarlem says:

    Ciao Alessandro, maybe they are inspired by the rustici italiani, we will ask Stéphanie. Anyway she adapted the original recipe into a different, new recipe, an easy and quick one. Stéphanie made these snacks at one of our events and: they were great!

  3. Arianna Ardia
    Arianna Ardia says:

    Ale, sò francesi. Non booone come le nostre ovviamente ;-). Ma forse dobbiamo provare pure quelle francesi. Io le ho già assagiate ma mi ripropongo volentieri come cavia. Chiediamo a Stéphanie se in un prossimo incontro ce le riprepara, dai!. Da assaggiare col vino booono pure quello :-). E tanto alla fine noi italiani diremo comunque che sò più booone quelli nostri! 😉

    • Stéphanie Mazier
      Stéphanie Mazier says:

      I am very happy you react on this post, because I am working on universal food currently, and you give me a perfect example! This snack exists in most of the culture from Nordics to Italy in Europe, but also in Asia and US. It is not easy to know where the original idea comes from and I find extremely interesting how some simple food turns into such traditional dishes in very different cultures. Think about meatballs for example, it is a similar case. I am happy that you know the Italian version, and I hope this recipe will invite you to cook some “ructici italiani” at its quick and easy version! Enjoy!

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