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Sunday 17 October 2010

Pig in a Blanket

Pig in a Blanket a regional favourite and comfort food at it's simplest, this particular version has it's origins in Ledbury, Herefordshire.

Here I have used bacon and sausage from the Devon Lop pig along with a local Cheddar cheese and home grown tomatoes.

In Somerset this version would have chopped apple in place of the tomato.

Roll out a piece of puff pastry to approximately a 5" x 5" diamond shape.

Place a rasher of rindless streaky bacon on the pastry from left to right.

Slice your tomato and place on top of the bacon.

Place a chipolata sausage on top of the tomato slices.

Cover the ingredients with a generous helping of grated cheddar cheese.

Now fold the bottom corner over the ingredients.

Bring the top corner over the pastry bundle and wash lightly with a beaten egg.

Place in a pre-heated oven at 180c for 25 minutes or until golden brown before placing on a cooling rack to cool.
These delightful pastries will not get a chance to cool, as they will be eaten in minutes of coming out of the oven.


  1. OH.MY.GOD1!!! I want, no need this! looks fab!!!! Not sure where I can find the sausage, though. Any alternatives???

  2. Hi Sommer, you could use two little Nurenberger sausages here instead of the chipolata. Avoid bockwurst as they go almost black in colour when cooked in this way. I've been checking out your savoury recipes quite often. Made your soup and chorizo the other day, it was lovely. Made my own Chorizo to make it special.

  3. Marc Frederic, you just made me want to skip breakfast and go right to lunch! This lunch!