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Epicurious

Pigs-in-a-Blanket with Hoisin and Scallion

By Rhoda Boone
Image may contain Food Pastry Dessert and Bread
Photo by Andrew Purcell, food styling by Carrie Purcell

Warm Chinese five-spice powder, tangy hoisin, and savory scallions add bold flavor to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and proceed with the recipe.

Cooks' Note:

If you are able to find all-butter puff pastry, such as Dufour (our preferred brand), roll the pastry sheet to a 12x18-inch rectangle on a floured surface. Lightly dust with five-spice powder. Cut pastry lengthwise into eight 1 1/2-inch-wide strips. Cut each strip crosswise into 4 pieces, about 4 1/2 inches long each (you should have 32 pieces of pastry), and proceed with the recipe.

Recipe information

  • Total Time

    1 hour 10 minutes (including chilling)

  • Yield

    Makes 32 pieces

Ingredients

1 large egg
One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions
Chinese five-spice powder, for sprinkling
2 pounds fully cooked pork breakfast sausage (preferably unflavored), halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)
3 tablespoons hoisin sauce
2 scallions, thinly sliced
Sesame seeds, for sprinkling

Preparation

  1. Step 1

    Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.

    Step 2

    If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Lightly dust the surface of both sheets of pastry with five-spice powder. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.

    Step 3

    Spread the center of each piece of pastry with 1/4 teaspoon hoisin and top with a sprinkle of scallion. Brush one narrow end of the pastry with egg wash, add 1 piece of sausage and roll to enclose. Return to parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with sesame seeds. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.

TagsSausageMeatPuff PastrySnackStarterEasySuper BowlEpicurious

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