Pigs-in-blankets wreath
Prep time: 30 minsTotal time: 
Pigs-in-blankets wreath
No need to roll your ‘pigs’ here. The bacon-wrapped sausages come already prepped, so all you need to do is give them a second blanket of ready-made buttery pastry
Prep time: 30 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 1 x 320g pack ready-rolled all-butter puff pastry
- 1 tbsp English mustard
- 1 x pack 20 Sainsbury’s Frozen Pigs in Blankets
- 1 egg, beaten
- ½ tsp poppy seeds
- fresh woody herbs to decorate e.g. rosemary, bay leaves, thyme
- cranberry sauce, to serve (optional)
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Line a large square baking tray with a sheet of baking paper, large enough to fit a ring of pigs in blankets.
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Unroll the pastry sheet, still on its paper, on your work surface. Cut the pastry sheet into 20 rectangles. Brush each rectangle with the mustard. Place a pig in blanket diagonally across the centre of each pastry rectangle. Fold in the opposite corners of the pastry so they meet in the middle, pressing to seal.
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Brush the pigs in blankets on their sides with a little of the egg, pressing them closely against each other to create a circle on the baking sheet – they should all just touch. Brush the tops of the pigs in blankets with more egg and sprinkle with the poppy seeds and a large pinch of sea salt flakes. Try not to get too much egg on the baking paper as it will be hard to move the wreath later.
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Transfer the baking tray to the oven and bake for 30 minutes or until the pastry is crisp and deeply golden, and the sausages are cooked through. Leave to cool and firm up slightly on the baking tray for 10 minutes before sliding onto a large serving plate or board. Decorate with the herbs and serve with a bowl of cranberry sauce, if liked.
