📝 About This Recipe
The ultimate elevation of a nostalgic classic, these Pigs in a Blanket feature juicy cocktail franks wrapped in buttery, flaky puff pastry. We've enhanced the traditional recipe with a savory 'everything' seasoning and a brush of honey-butter for a golden, crackly finish. Whether served at a high-end cocktail party or a casual game day gathering, these bite-sized delights offer the perfect balance of salty, savory, and sweet.
🥗 Ingredients
The Pigs & Blankets
- 24 pieces Cocktail Smokies or Mini Franks (patted dry with paper towels)
- 1 sheet Puff Pastry (thawed but kept cold)
- 1 tablespoon All-purpose flour (for dusting the work surface)
The Glaze & Topping
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Honey (mixed into the melted butter)
- 2 tablespoons Everything Bagel Seasoning (contains sesame, poppy seeds, garlic, onion, and salt)
- 1 pinch Flaky Sea Salt (for finishing)
Spicy Maple Mustard Dip
- 1/4 cup Dijon Mustard (smooth or grainy)
- 2 tablespoons Yellow Mustard
- 1 tablespoon Pure Maple Syrup
- 1/8 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
Remove the cocktail franks from their packaging and pat them thoroughly dry with paper towels. Moisture is the enemy of crispy pastry.
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3
On a lightly floured surface, roll out the cold puff pastry sheet into a rectangle approximately 10x12 inches.
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4
Using a pizza cutter or a sharp knife, cut the pastry into 24 long, thin triangles (roughly 1 inch wide at the base).
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5
Place one cocktail frank at the wide end of a pastry triangle and roll it up toward the point.
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6
Place the wrapped frank on the prepared baking sheet, seam-side down, to ensure it doesn't unravel during baking.
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7
Repeat the process for all 24 franks, spacing them at least 1 inch apart on the tray.
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8
In a small bowl, whisk the egg and water. Lightly brush the top and sides of each pastry roll with the egg wash.
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9
Generously sprinkle the Everything Bagel Seasoning over the egg-washed pastry.
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10
Bake for 18-22 minutes, or until the pastry is puffed and a deep golden brown.
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11
While the pigs bake, whisk together the Dijon, yellow mustard, maple syrup, cayenne, and chives in a small serving bowl.
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12
Immediately after removing the tray from the oven, whisk the honey into the melted butter and lightly brush the hot pastries for a glossy, sweet-savory finish.
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13
Allow the pigs to rest for 5 minutes on the baking sheet before transferring to a platter. This allows the juices to settle and the pastry to crisp up.
💡 Chef's Tips
Always keep your puff pastry as cold as possible; if it gets too soft, put it in the fridge for 10 minutes before cutting. Drying the meat is crucial to avoid 'soggy bottoms' where the pastry meets the sausage. If you don't have Everything Bagel Seasoning, a mix of poppy seeds, toasted sesame seeds, and dried minced garlic works beautifully. For a spicy kick, use Andouille sausage slices or Jalapeño-cheddar franks instead of standard cocktail smokies. Avoid over-crowding the pan; puff pastry needs air circulation to achieve maximum lift and flakiness.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Pilsner or a dry hard cider to cut through the richness of the pastry. Pair with a side of crunchy pickled cornichons or pickled red onions for a bright acidic contrast. Display on a wooden board with the Spicy Maple Mustard in the center for a rustic, communal feel. For a complete 'fast food' spread, serve with truffle-parmesan fries or a creamy coleslaw. Add a small bowl of spicy ketchup or sriracha mayo for those who prefer more heat.