Pigs in Puff-Pastry Blankets
This recipe from Urvashi Pitre’s Air Fryer Revolution: 100 Crispy, Healthy, Fast & Fresh Recipes is easy to make ahead of time and freeze.
1 sheet frozen puff pastry (half of a 17.25-ounce package)
All-purpose flour
1/4 cup coarse-ground Dijon mustard
32 fully cooked cocktail sausages
1 large egg, beaten
2 tablespoons sesame seeds
Thaw the puff pastry according to package instructions.
Lightly flour a work surface. Roll the pastry to an 18×12-inch rectangle. Spread the mustard over the pastry. Cut the large rectangle lengthwise in half, then cut each smaller rectangle into 16 equal pieces for a total of 32 rectangles, about 2×3 inches each. (You want the rectangles to be just slightly narrower than the sausages themselves so that the ends of the sausages stick out of the pastry.)
Place one sausage on a short end of a pastry rectangle and roll up. Moisten the edge of the pastry with a little water if necessary to seal. Use a fork to prick the pastry in one or two places. Repeat to make 32 pigs in blankets. Brush each pastry with beaten egg and sprinkle with sesame seeds.
Place half or one-third of the wrapped sausages in the air fryer basket; don’t crowd them. Set the air fryer to 350 F for 8 minutes, or until the pastry is golden brown. Repeat to cook the remaining sausages, checking for doneness at 6 minutes.
Makes 8 servings.
SOURCE: Air Fryer Revolution: 100 Crispy, Healthy, Fast & Fresh Recipes by Urvashi Pitre
