Recipe: Pigs in a blanket

Martha Stewart

Ingredients
All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as
frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Preparation


On a lightly-floured work surface, roll each pastry sheet out into a
12-inch square, then cut into 4-inch squares. Lightly brush lower half
of each square with mustard, center a sausage on mustard-coated edge
and brush top inch with egg. Roll sausages in pastry, pressing seams
to tightly seal. Brush tops with egg, then sprinkle with poppy seeds
or flaky salt. Cut each at an angle into thirds. Freeze pigs in
blankets, uncovered, on a parchment-lined baking sheet until firm.

Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch
apart on parchment-lined baking sheets. Bake until pastry is puffed
and golden brown, about 25 minutes. Serve warm with mustards.

Serving Size


Makes 54