pigs in blankets with parmesan pastry
MAKES 12
PREP TIME 30 mins, plus chilling, COOK TIME 25–30 mins
Ingredients:
1 cup all-purpose flour, plus extra for dusting
1⁄2 tsp paprika
1⁄2 tsp salt
freshly ground black pepper
8 tbsp unsalted butter, chilled
1⁄4 cup finely grated Parmesan cheese
12 cocktail sausages
1 tbsp Dijon mustard
1 egg, beaten, for glazing
ketchup and hot sauce, or a
crème fraîche and mustard dip, to serve
Method:
1 Sift the flour, paprika, salt, and a good grinding of pepper into a large mixing bowl. Coarsely grate the chilled butter directly into the flour mixture (dipping the butter in the flour first will stop it from sticking to the grater). Add the Parmesan cheese and mix well so that the butter is evenly distributed throughout the flour.
2 Make a well in the center of the flour mixture and add 3–4 tbsp of ice water. Bring the mixture together to form a rough dough,] wrap in plastic wrap, and chill for 30 minutes.
3 Preheat the oven to 400ºF (200ºC). On a lightly floured surface, roll out the dough to a 12 x 10in (30 x 25cm) rectangle. Cut the rectangle into 12 strips, each measuring 3⁄4 x 12in (2 x 30cm). If you do not get 12 strips, bring the trimmings together, re-roll, and cut until you have the required number of strips.
4 Brush the surface of the sausages with a little of the Dijon mustard, then wrap the pastry strips around the sausages in a spiral fashion, overlapping the pastry slightly and pressing lightly at each end to seal it. The ends of the sausages may stick out of the pastry. Lay the finished sausages on an oven sheet. Brush them lightly with a little egg wash and bake for 25–30 minutes, until golden brown.
5 Leave to cool on a wire rack for at least 5 minutes before serving hot, warm, or at room temperature. A little ketchup mixed with hot sauce, or a crème fraîche and mustard dip would be an ideal accompaniment to these savory snacks.
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