Pigs In Blankets
Serves: 16
Ingredients
- 445g Careme Sour Cream Shortcrust pastry, thawed
- 8 slices prosciutto sliced in half lengthways (or smokey bacon)
- 16 pork chipolatas (we used Barossa Fine Foods Cambridge Sausages)
- 1 egg, beaten for glaze
- 1 tablespoon sesame seeds
- 1 teaspoon dried thyme
- Grainy mustard gremolata
- ¼ cup grainy Dijon mustard
- 1 cup parsley
- 1 tablespoon baby capers, rinsed
- 2 cloves garlic, crushed
- zest of a lemon
Method
- Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
- For the gremolata, place the mustard, parsley, capers, garlic and zest together in a small food processor, pulsing until mixture becomes smooth and well combined.
- Place pastry sheet on a clean kitchen surface, lightly surface and pastry with flour. Cut pastry into 16 equal sized rectangles approximately 6.5cm x 12.5cm. Spread gremolata over each rectangle, leaving a 1cm border at the top of each rectangle, brush the border with beaten egg.
- Wrap each chipolata in a piece of prosciutto. Now, working from the borderless side of the pastry rectangle roll each chipolata in pastry gently pressing egg glazed end down to seal. Repeat the process with the remaining chipolatas and place on prepared baking. Brush with remaining egg glaze and top with the sesame seeds and thyme. Place in the refrigerator for 30 minutes to chill.
- Place in preheated oven for 10 minutes before turning temperature down to 180°C (160°C fan-forced) for 30 minutes or until pastry is golden.
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