Ingredients:

  • 2 cups (250 g) All-Purpose Flour, plus extra for dusting
  • 1 tsp (5 g) Fine Sea Salt
  • 8 oz (225 g) Unsalted Butter, very cold and cubed
  • 5–6 Tbsp (75–90 ml) Ice Water
  • 36 pieces (~500 g) Cocktail Sausages (miniature franks)
  • 1 Large Egg, for the egg wash
  • 1 tsp (5 ml) Dijon Mustard (Optional)
  • Black Pepper, To taste
  • Flaky Sea Salt, for finishing
  • 1 Tbsp (15 ml) Sesame or Poppy Seeds (Optional)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and salt together in a large mixing bowl.
  2. Cut in the Butter: Add the very cold, cubed butter. Use your fingertips or a pastry blender to work the butter into the flour until it resembles coarse crumbs with some pea-sized chunks remaining.
  3. Add Liquid: Gradually add the ice water, mixing until the dough just comes together into a shaggy mass. Do not overmix.
  4. Shape and Chill: Gather the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 30 minutes.
  5. Preheat Oven and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Pat the cocktail sausages completely dry using kitchen roll. If desired, lightly brush Dijon mustard onto the sausages.
  6. Roll the Dough: Remove the chilled dough. On a lightly floured surface, roll the disc out into a large rectangle, approximately 1/8 inch (3 mm) thick.
  7. Cut the Strips: Slice the dough into long strips, roughly 1/2 inch (1.25 cm) wide.
  8. Wrap the Sausages: Tightly wrap a strip of dough around each sausage at a slight angle, overlapping slightly. Pinch the end of the dough strip firmly to secure it underneath the sausage. Place seam-side down on the prepared baking sheet.
  9. Glaze and Season: Whisk the egg with a splash of water or milk to create the egg wash. Brush the tops of the wrapped sausages generously. Sprinkle immediately with flaky sea salt, black pepper, and sesame/poppy seeds (if using).
  10. Bake: Bake for 18–20 minutes, rotating the tray halfway through, until the pastry is puffed and deeply golden brown.
  11. Cool: Transfer the Pigs in a Blanket to a wire rack immediately. Serve warm or at room temperature.