Pigs-in-a-Blanket with Hoisin and Spring onion

Ingredients for Pigs-in-a-Blanket with Hoisin and Spring onion

• 1 large egg

• One 14- to 475g box of puff pastry (preferably all-butter puff), thawed according to package directions

• Chinese five-spice powder, for sprinkling

• 900g 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 spring onions, thinly sliced

• Sesame seeds, for sprinkling

Preheat the oven to 204°C. 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.

If using a 475g 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.

Spread the centre of each piece of pastry with 1/4 teaspoons hoisin and top with a sprinkle of spring onion. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.