Easy Homemade Pigs in a Blanket

By Rebecca St. Clair

When it comes to easy appetizers that are loved by kids and adults alike, homemade pigs in a blanket might just top the list. Bitesized hot dogs wrapped in rich and flaky golden pastry.

These little homemade appetizers are a breeze to make especially if you use store bought puff pastry from the freezer section of the grocery store. You can also use this easy homemade puff pastry, for the perfect deliciously light puff pastry filled with rich and buttery layers.

One of the most important things, at any party or gathering, is the food. Who doesn’t love a great spread of food to snack on all night? Even better, bite-sized appetizers and finger foods are perfect for a casual party, when a sit-down meal will not be served.

Puff pastry appetizers are great to serve for Christmas, thanksgiving, and New Year’s when you have more family and friends stopping by.

How to store Homemade Pigs in a Blanket

Fridge

To store these pastries in the fridge for later use,

• Allow the appetizers to cool to room temperature
• Cover completely in plastic wrap or keep in an airtight container
• Store in the fridge for up to 5 days.

Freezer

These appetizers freeze very well baked or un baked.

To freeze leftover homemade pigs in a blanket,

• Allow the pastries to cool to room temperature
• Place them on a lined baking sheet and freeze for 1 to 2 hours
• Transfer to a freezer bag or airtight container
• Store in the freezer for up to 3 months

To freeze unbaked homemade pigs in a blanket,

• Make the recipe and form the appetizers, up until baking
• Place on a lined tray and freeze for 2 hours
• Transfer to a freezer bag or airtight container
• Store in the freezer for up to 3 months
• Remove and allow to defrost on a lined baking sheet for 1 hour
• Bake according to the recipe

Reheating Homemade pigs in a blanket

When you are ready to reheat your puff pastry appetizers, remove from the freezer and place in a preheated 375 °F (190 °C) oven for 8-10 minutes, or until warmed through and golden brown.

Can I use a different type of meat?

Yes! There are so many great options that would work perfectly in this recipe. Some great alternatives are,

• sausage
• chicken
• steak
• cocktail wieners
• vegetarian hotdogs
• carrot
• zucchini
• Asparagus

Can I assemble homemade pigs in a blanket ahead of time?

Yes, you can make pigs in a blanket ahead of time.

• Make and fully assemble the appetizers
• Store them in the refrigerator, on a lined baking sheet, for a few hours or overnight
• Remove from the fridge and continue baking according to the recipe

How to make Homemade Pigs in a Blanket

Ingredients

1 recipe for puff pastry or store bought puff pastry defrosted

hotdogs cut in 3rds

egg (optional)

dips of choice

Method

1. Roll the puff pastry into a large rectangle on a lightly floured counter.
2. Cut a strip of puff pastry slightly smaller than the length of your hotdog.
3. Roll the hotdog in the puff pastry until it is fully covered. Cut the puff pastry and seal the seams together around the hotdog.

4. Repeat with the remaining hotdogs.

5. Place the appetizers on a lined baking sheet and allow to rise, in a warm spot, 30 minutes.

6. Brush the top with egg wash if desired.

7. Bake in a preheated 375 °F (190 °C) oven for 10-12 minutes, or until golden.

8. Cool slightly and serve with dips of choice (ketchup, mustard, etc.)

Helpful hints and words you should know for making homemade puff pastry

Détrampe – This is the main bread dough.

Beurrage – This is the butter layer that you will be folding inside of the détrampe.

Take your time- It takes a few days to make really good puff pastry.

Use butter– The best puff pastry, in my opinion, is made with a high-fat butter. Anything low-fat will not make the best puff pastry.

Chill the dough and butter- When rolling out the dough, you need it to be chilled. Soft butter, it will ooze out everywhere when you are trying to get it to layer in between the dough.

Proofing your puff pastry- The final step, before baking, is to proof the dough. It is important to give your pastry enough time to rise. The temperature of your environment can make the proofing time vary quite a bit. It it a good idea to go by look, not just time alone. Your pastry should almost double in size.

Egg wash– This makes a difference on the glossy golden-brown on the outside of your pastry. I have made it with, and without, an egg wash. If you want that nice golden brown, glossy, bakery fresh look, you need to use an egg wash.

Have Fun- Once you are comfortable with the basic process of puff pastry, have fun with different variations you and your family might like. There are so many sweet and savoury fillings!

How to make your own Homemade Puff Pastry Dough

Ingredients

Détrampe

¾ cups warm water 175 ml

¾ cups warm milk 175 ml

¼ cup sugar 50 g

2¼ teaspoons active dry yeast or 1 packet

1 teaspoon salt 5 g

3½ cups all-purpose flour 525 g

3 tablespoons butter, softened 45 g

Beurrage

1¼ cups butter 285 g

Egg Wash

1 egg (optional)

Method

1. In the bowl of the stand mixer, or a large bowl if making by hand, place the warm water, milk, and sugar. Mix to dissolved the sugar.
2. Add the yeast, by sprinkling it evenly over top of the water mixture.
3. Wait a few minutes for the yeast to soften and become foamy.
4. Add the salt and flour. Mix with the dough hook, until a smooth dough forms.
5. Knead in the butter to form a smooth dough. (I alternate between the slowest speed of my mixer, to one or two speeds up to mix the dough fully.) It should take about 5 minutes with a machine or 8 minutes by hand.
6. Cover and let the dough rest 30 mins.
7. Onto a rectangular cookie sheet, lined with plastic wrap, spread the dough out, with your hands, to form a rectangle.
8. Cover and let rise on the counter for 1½ hours.
9. Place in the refrigerator to chill for 1 hour.
10. Meanwhile, prepare your beurrage. Form the softened butter into a square. (I place plastic wrap inside of a 8-in. square casserole dish and squish the butter out evenly into the dish to form the square.
11. Place the butter in the refrigerator. But, make sure to pull it out 10 minutes before you are ready to roll it with your détrempe. This way they will both be the perfect consistency for easy rolling.

The First Roll

1. Remove the dough from the refrigerator. On a lightly floured surface, roll into a square, slightly bigger than your beurrage.
2. Place the beurrage in the centre of the dough square, but turned so it is in a diamond shape.
3. Fold the corners of the dough over the butter layer and press to seal it in.
4. Roll the dough out into a long rectangle. (It should be about three times the width of the cookie sheet)
5. Fold the dough into thirds. (This will give you three laminated layers of butter and dough. Place back onto the cookie sheet. Cover and place back into the refrigerator for 4-8 hours.

All subsequent folds

1. Remove from the refrigerator and roll out in the opposite direction from your previous roll.
2. Roll into a long rectangle. (About four times the width of your cookie sheet.)
3. Fold the dough into fourths and place, covered, back into the refrigerator 4-8 hours. ( I have left mine for 12-16 hours in the refrigerator and it has been completely fine, the time is just a guideline)
4. Make 1-2 more roll and folds, as above.

Final Roll and baking

1. Remove the dough from the refrigerator, and on a lightly floured surface, roll out the dough into a large rectangle.
2. Cut the dough into the shapes needed for your appetizers.
3. Fill the puff pastry with your fillings of choice.
4. Allow the pastry to rise 30 minutes.
5. Meanwhile, preheat the oven to 375 °F (190 °C).
6. Brush with egg wash if desired. (Optional)
7. Bake the appetizers 10-12 minutes, or the time listed on the appetizer recipe.

Hungry for some more party food? Hop over here for more deliciously simple recipes.

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