There’s something magical about elevating a classic. Pigs in a blanket, the nostalgic favorite from childhood parties and game-day spreads, gets a sophisticated twist with flaky, buttery pastry spiked with a kick of black pepper.
The golden, melt-in-your-mouth dough pairs perfectly with the savory snap of the sausage, while the pepper adds just enough warmth to make these the star of any gathering.
I first tried black pepper pastry at a holiday potluck when I wanted something familiar yet exciting. That spicy kick transformed these bite-sized treats into the talk of the night. Guests loved the bold flavors, and I loved how simple they were to make.
This recipe has become my go-to for everything from tailgates to fancy soirées. Fun fact: studies show black pepper enhances flavor absorption, so each bite feels even more satisfying. Trust me, you’ll want to make a double batch!
Why I Love This Recipe (And You Will Too)
- Effortless Elegance: The black pepper pastry adds a touch of sophistication, perfect for impressing guests without stress.
- Customizable: From classic sausages to spicy chorizo or vegetarian options, this recipe adapts to every palate.
- Make-Ahead Friendly: Prep them in advance and bake just before serving, so you can enjoy the party too.
- Versatile Appeal: These are just as welcome at a family brunch as they are at a fancy soirée.
- Irresistible Flavor: The buttery, peppery pastry and savory sausage are a match made in snack heaven.
Pigs In A Blanket With Black Pepper Pastry Recipe
Equipment
- Sharp Knife
- Pastry Brush
Ingredients
- 8 Hot Dogs/Sausages i use 6 inch long regular hot dogs
- 1 Egg
- 1 Refrigerated Puff Pastry roll
- 1 tsp white sesame seeds optional
- 1 tsp black sesame seeds optional
Instructions
- Preheat the oven to 425°F (218°C). Cut the hotdogs/sausages into 2-inch pieces and beat an egg in a small bowl, set aside.
- Roll out the puff pastry on parchment paper. If needed, press cracks together or roll the dough to about 16 inches long and 10.5 inches wide.
- Cut the puff pastry into 24 pieces, each 2 inches wide and 3.5 inches long by first cutting 8 strips (2 inches wide) along the 16-inch side, then cutting each strip into 3 equal sections (3.5 inches long).
- If using thicker sausages, roll the dough slightly more or use a larger puff pastry sheet and cut bigger pieces.
- Brush a little egg wash on one end of each puff pastry piece. Place a hotdog piece at the other end and roll the pastry around it.
- Place the wrapped pastries seam side down on a parchment-lined baking sheet. Brush each with more egg wash.
- Sprinkle sesame seeds over the top of each pastry.
- Bake for 12 minutes at 425°F (218°C) or until the puff pastry is golden and crispy. Enjoy your Pigs in a Blanket with Black Pepper Pastry!
