Pigs in a Blanket (Flaky Puff Pastry Method)

Close-up of homemade pigs in a blanket made with flaky all-butter puff pastry, featuring visible golden layers and a crispy exterior, arranged on a white marble serving board with fresh green herb garnishes.

Pigs in a Blanket (Flaky Puff Pastry Method)

Elevated pigs in a blanket featuring quality cocktail sausages wrapped in buttery, laminated puff pastry that bakes to 64 impossibly crisp, golden layers. The key technique is chilling the wrapped sausages before baking, ensuring the butter layers remain distinct for maximum flakiness.

Print Pin Add to Collection

Course: Appetizer, Snack

Cuisine: American, Southern

Keyword: cocktail sausages, game day snacks, party food, pigs in a blanket, puff pastry appetizer

Prep Time: 25

Cook Time: 18

Chill Time: 15

Total Time: 43

Servings: pieces

Calories: 95kcal

Equipment

Sheet pan

Parchment paper

Pastry brush

Sharp knife or pizza cutter

Wire cooling rack

Ingredients

Pastry

1 sheet all-butter puff pastry thawed if frozen, kept cold
1 large egg for egg wash
1 tablespoon heavy cream or milk for egg wash

Sausages

24 cocktail sausages or lit'l smokies patted completely dry

Seasonings

2 teaspoons Dijon mustard optional, for brushing
1 teaspoon flaky sea salt such as Maldon
1 teaspoon everything bagel seasoning optional

For Serving

1/2 cup whole grain mustard
1/2 cup honey for honey-mustard dip

Instructions

Prepare the Pastry

Line a sheet pan with parchment paper. If your puff pastry is frozen, thaw it in the refrigerator overnight or on the counter for 20 minutes until pliable but still cold.
Unfold the pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into 24 strips approximately 1 inch wide by 3 inches long. Work quickly to keep the dough cold.

Assemble

Pat each cocktail sausage completely dry with paper towels. Any surface moisture will create steam and prevent proper browning.
If desired, brush a thin line of Dijon mustard along the center of each pastry strip. Place one sausage at the edge of each strip and roll up snugly, pressing the seam gently to seal.
Arrange wrapped sausages seam-side down on the prepared sheet pan, spacing them 1 inch apart. Refrigerate for at least 15 minutes or up to 24 hours. This step is essential for flaky layers.

Bake

Position a rack in the center of the oven and preheat to 400°F (205°C). Whisk together the egg and cream to create an egg wash.
Remove the pan from the refrigerator. Brush each wrapped sausage generously with egg wash, ensuring complete coverage. Sprinkle with flaky sea salt and everything bagel seasoning if using.
Bake for 16-18 minutes, rotating the pan halfway through, until the pastry is deeply golden brown and puffed. The internal temperature of the sausages should reach 165°F (74°C).

Serve

Transfer to a wire rack and let rest for 2-3 minutes. Combine mustard and honey for a quick dipping sauce. Serve warm while the pastry is at peak crispness.

Notes

For best results, use all-butter puff pastry rather than versions made with shortening or margarine. The butter creates superior flavor and more distinct flaky layers.

These can be assembled up to 24 hours ahead and kept refrigerated until ready to bake. For longer storage, freeze assembled unbaked pigs in a blanket on a sheet pan, then transfer to a freezer bag. Bake from frozen, adding 3-4 minutes to the cooking time.

The egg wash is non-negotiable for achieving the glossy, bakery-quality finish. Without it, the pastry will bake up pale and matte.

Nutrition

Tried this recipe?Mention @EpicureChefts or tag #Chefts!