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These delicious crispy pigs in blankets make a great starter or simply a great festive snack.
Serves 12
320g Sheet Ready-rolled Puff Pastry
3-4 tbsp Red Onion Chutney
12 Pigs in Blankets [or a vegetarian alternative]
1 egg
To Serve:
Moere Red Chutney or Cranberry Sauce
Recipe
Unravel the ready-made pastry onto a chopping board and preheat your oven to 190C.
Using a sharp kinfe cut the pastry into 12 even squares.
Using a teaspoon, spoon a small dollop (about ½-1 tsp) of red onion chutney over each square of pastry.
Put a pig in blanket on top so the sausage is in the centre and each end is facing a corner of pastry diagonally.
Next, bring the corner to the right of the sausage into the centre, then brush that half of the pastry with the beaten egg.
Bring the corner to the left of the sausage up and over, and push down to seal.
Repeat with the other 11 squares and move each onto the AIRFRY tray.
Brush over more egg on the pastry.
Top tip: The uncooked turnovers will keep frozen in an airtight container for 3 months.
Put the Airfry tray into the oven and cook for 10-12 mins [or 20-22 mins at 190C from frozen].
Once the pastry is golden and the sausage is cooked through, remove from the oven.
Serve straight a way, or leave to cool completely.
Place into a ring and serve with more of the red onion chutney or cranberry sauce.
