Skip to main content

Pigs In A Blanket - A Classic Recipe

   Have you ever wanted an extremely easy recipe for baking with your kids? This'll surely get them into the kitchen, in no time! I'm revisiting an all-time classic and, a tasty recipe with the best pigs in a blanket. Yup! You guessed it! I'm going to show you how to make pigs in a blanket, the easy way. For this recipe, you'll need:
                                    Mini Wieners
                                    2 Pck(s) 9" Puff Pastry Squares
                                    1 Beaten Egg
                                    Sesame Seeds
                                    Mustard (optional) for dipping

Preheat the oven to 350 Fahrenheit, and start prepping your ingredients. You'll need to start by placing some wieners into a bowl, and set aside. Next, you'll want to thaw the puff pastry(if frozen) for at least 3 hours before using. Here's an important pro tip! The dough must remain cold but, be pliable enough to work with. If not cold, the butter will make the dough too sticky to work with. If you're looking for the best, and efficient way to work with this type of dough, you'll take my advice. Trust me. Once dough is thawed halfway, cut into fourths.

For the next step, you'll start by placing a single wiener in the middle of each dough square, and roll them until the corners are sealed, then set onto the parchment lined baking sheet, approximately 1/2" apart from each other to allow rising space. Yes, yes, these do rise slightly while puffing up during the baking process, so watch your spacing carefully. That's another pro tip, there!

Once you've rolled all the wieners, now it's time to give that egg, the beating of their life! add to that just a quarter teaspoon of water, or milk, then beat again, and set aside. Next, prep your sesame seeds in a small bowl, and set aside. brush each sausage roll with egg wash, using your trusty 1/2" pastry brush, and top with a light sprinkle of sesame seeds! Bake at 350 F for approximately 20 minutes, or until golden brown. Set aside some of your favorite brand of mustard, to use as a dipping sauce, or just eat them plain, like I do. That's Chef Nicko Style! Another pro tip! I usually bake these at 375 F for about 17 minutes, since I prefer mine, a bit on the deep brown side. However, it's entirely up to you, and your kids! You're the chefs! I hope you've enjoyed this simple, yet, tasty recipe for Pigs in a Blanket! Be sure to watch the video recipe for added tips, techniques, and info.!
I'll see you in the next video recipe! Please don't forget to COMMENT, LIKE & SUBSCRIBE to my channel on YouTube!

                        WATCH VIDEO BELOW FOR MORE TIPS & TECHNIQUES!
 
Labels:

Comments

Post a Comment

Popular posts from this blog

Oven Roasted Chicken...The Quest For The Perfect Chicken

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer it into a container that's big enough to have you submerge it in water. Next, you'll want to remove the innards, such as the gizzards, neck, liver, etc., and, wash out the gamey scent by rinsing it with lemon juice. It's better if you use freshly squeezed lemon for this. Then, add approximately a quarter cup of whit
Post a Comment
Read more

Armenian Cheese Boreg (Borek) - Cheese Boreg(Borek) Recipe

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th
Post a Comment
Read more

How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

  If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ
Post a Comment
Read more