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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 7 ounces - all-butter puff pastry, thawed, cut into four 5-inch squares
  • 1 - large egg yolk
  • 1 tablespoons - water
  • 4 - andouille sausages, 3 ounces each
  • 1/4 cups - chutney
  • 2 tablespoons - whole-grain mustard
  • Directions:

    Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash (egg yolk mixed with tablespoon of water). Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
    Cut the logs into 1/2-inch slices and place them cut side up in mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
    Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.

    Brief Description

    A fancier twist on pigs in a blanket, using andouille sausage with chutney and mustard condiment.

    Main Ingredient:

    puff pastry

    Category:  Appetizers

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min


    Make Ahead The unbaked sliced rounds can be frozen for up to 1 month. Thaw before baking.


    Food and Wine

    Posted By:


    Posted On:

    December 1, 2012

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