Give the classic pigs in a blanket a bit of Christmas cheer by baking them in a wreath and serving them with a delectable maple-mustard dipping sauce.
Ok, so maybe Christmas isn’t on your mind yet but it is most definitely on mine and I can’t help but spread the cheer. Around this time of the year, I get super excited as things start wrapping up and we get closer to my most favourite holiday, Christmas! This year, that cheer started even earlier and as I type this, I’ve already made up most of the house and the Christmas tree is all decorated. I know, it might sound crazy but I just can’t get enough Christmas.
And since food is SUCH a big part of Christmas, I start thinking about everything I can serve or bring to the many holiday parties happening around this time of the year. This pigs in a blanket wreath with its totally drool-worthy dipping sauce is all kinds of amazing. Not only is it a classic appetizer that EVERYONE loves, it’s also baked in an adorable wreath which gives me all the excited Christmas feels.
The dipping sauce is a super simple throw-together kinda thing and can be adjusted depending on your taste. You could even add a few dashes of hot sauce to spice things up a little.
- 2 x rolls puff pastry thawed (cut into 5cmx5cm squares)
- cocktail sausages
- egg wash
- 1 cup mayonnaise
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon wholegrain mustard
- salt & pepper to taste
Pre-heat the oven to 200ºc and line a baking sheet with parchment paper.
Roll the cocktail sausages in the pastry and place in a wreath shape on the baking sheet. (Place the bowl you plan on serving the dipping sauce in, in the middle so you have a guide.)
Egg wash all the pigs in a blanket then place in the oven and allow to bake for 20 minutes until golden brown and until the pastry is cooked through.
In the meantime, mix together all the dipping sauce ingredients and transfer to your serving bowl of choice.
Remove the pigs in a blanket wreath from the oven and place the bowl of sauce in the middle.