Pigs in Blankets Christmas Wreath
Golden, crispy and oh-so-impressive, this Pigs in Blankets Christmas Wreath will brighten up any buffet or dinner time spread. Made from one of the best picky bits on the Christmas time menu, it’s guaranteed to ‘wow’ your guests over the festive party season (and it’s slimming friendly!).
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NutritionPer Serving
- Calories112
- Carbs8g
- Protein9.3g
- Fat4.6g
- Saturates1.7g
- Sugars0.6g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
What could be better than Pigs in Blankets? A Pigs in Blanket Wreath, of course! This impressive centrepiece is sure to have your dinner guests in awe, and it’s simple to put together. From festive buffets to dinner party spreads, this tasty pastry wreath almost looks too good to eat (almost!).
To keep things slimming friendly, our low-fat chipolata piggies are wrapped in delicate light puff pastry coats. We’ve used Heck’s Chicken Italia Chipolata Sausages, but you can use any low-fat sausages you can find at your local supermarket – just be sure to adjust the calories accordingly, if you’re counting.
Ready-rolled light puff pastry is good to go and easy to work with, especially if you use it straight from the fridge while it’s nice and firm. To give our wreath a pop of festive colour, we’ve garnished it with fresh basil leaves and chopped cherry tomatoes.
Make sure you move quickly if you fancy a bite! Once this one’s out on the table, it won’t last long…
What diets is this Pigs in Blanket Wreath suitable for?
Pigs in Blanket Wreath can be enjoyed on gluten-free diets, as long as you substitute sausages and pastry for suitable alternatives.
To make sure Pigs in Blanket Wreath is dairy-free, use dairy-free sausages (triple check your ingredients as some sausages contain dairy).
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Pigs in Blanket Wreath?
We’ve used Heck Chicken Italia Chipolata Sausages and they’re available in the chilled aisle of most supermarkets. You can use chipolata sausages from any brand and adjust the calories accordingly.
You’ll need a large square baking tray that’s a minimum size of 30cm x 30cm to prepare this recipe.
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‘So easy to make and what an amazing centrepiece for your party table. Made some with just sausage for those who didn't want bacon. Went down a real treat. Mmmmm.’
How many calories are in this Pigs in Blanket Wreath?
There are 112 calories per portion in this Pigs in Blanket Wreath, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Pigs in Blanket Wreath is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C and line a large square baking tray (minimum size 30 x 30cm), with a sheet of non-stick baking paper.
Step 2
Twist each sausage in the middle, then snip through the twists to make 20 mini sausages.
Step 3
Wrap a piece of bacon around the middle of each mini sausage and place seam-side down.
Step 4
Unroll the pastry sheet on its backing paper and lay on the work surface. Cut the pastry sheet into 20 rectangles, each measuring 7cm x 6.5cm.
Step 5
Place a bacon-wrapped sausage diagonally across the centre of one pastry rectangle. Fold two opposite corners in, so that they meet in the centre on top of the sausage. Press the join gently to seal. Repeat until all 20 bacon-wrapped sausages are enfolded in pastry.
Step 6
Mark a 30cm diameter circle on the lined baking tray. To make the wreath, place the pastry-wrapped sausages on the lined baking tray to form a complete 30cm diameter ring (with one pointed end just touching the marked circle and the other pointed end pointing towards the centre). Brush a little beaten egg between each pastry-wrapped sausage, and place each one tightly up against the next – this will help them stick together whilst baking.
Step 7
Brush the completed wreath with beaten egg and place in the preheated oven to bake for 20-25 minutes, until crisp and golden and the sausages are cooked through.
Step 8
Remove from the oven and leave on the baking tray for 5-10 minutes, to cool and firm up a little. Carefully slide onto a large serving plate or use several fish slices to gently loosen and lift the wreath off the lined baking tray and onto a serving plate. It will help if you have somebody else to help you lift the wreath, each using a couple of fish slices.
Step 9
Serve warm or cold with a mixed salad or other accompaniment of your choice. You can garnish the centre of the wreath with a few cherry tomatoes and a sprig of fresh basil, if wished.
What could I serve with this Pigs in Blanket Wreath?
This Pigs in Blanket Wreath will steal the show as a centrepiece on any festive buffet. You can serve it as part of a selection of slimming-friendly Christmas picky bits, like these:
How do you know when Pigs in Blanket Wreath is cooked?
You should cook this Pigs in Blanket Wreath until the pastry is crisp and golden, and the chipolata sausages are cooked through. This will take 20-25 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Pigs in Blanket Wreath in the fridge?
Make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Pigs in Blanket Wreath can be kept in the fridge for 1-2 days.
Can I freeze Pigs in Blanket Wreath?
You can freeze this Pigs in Blanket Wreath recipe. You’ll want to store it in an airtight container broken up into separate pieces, to avoid overloading your freezer!
How do I reheat Pigs in Blanket Wreath?
While you can reheat this Pigs in Blanket Wreath in the microwave, we wouldn’t recommend it as the pastry can go soggy.
For best results, reheat this Pigs in Blanket Wreath in an oven at 180°C for roughly 10 minutes. You’ll want to make sure it’s piping hot throughout before serving.
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Pigs in Blankets Christmas Wreath
Golden, crispy and oh-so-impressive, this Pigs in Blankets Christmas Wreath will ‘wow’ your guests – and it’s slimming friendly!
-
Prep Time
25 MINS
-
Cook Time
25 MINS
- KCals 112
- Carbs 8G
Instructions
- Preheat the oven to 180°C and line a large square baking tray (minimum size 30cm x 30cm), with a sheet of non-stick baking paper.
- Twist each sausage in the middle, then snip through the twists to make 20 mini sausages.
- Wrap a piece of bacon around the middle of each mini sausage and place seam-side down.
- Unroll the pastry sheet on its backing paper and lay on the work surface. Cut the pastry sheet into 20 rectangles, each measuring 7cm x 6.5cm.
- Place a bacon-wrapped sausage diagonally across the centre of one pastry rectangle. Fold two opposite corners in, so that they meet in the centre on top of the sausage. Press the join gently to seal. Repeat until all 20 bacon-wrapped sausages are enfolded in pastry.
- Mark a 30cm diameter circle on the lined baking tray. To make the wreath, place the pastry-wrapped sausages on the lined baking tray to form a complete 30cm diameter ring (with one pointed end just touching the marked circle and the other pointed end pointing towards the centre). Brush a little beaten egg between each pastry-wrapped sausage, and place each one tightly up against the next – this will help them stick together whilst baking.
- Brush the completed wreath with beaten egg and place in the preheated oven to bake for 20-25 minutes, until crisp and golden and the sausages are cooked through.
- Remove from the oven and leave on the baking tray for 5-10 minutes, to cool and firm up a little. Carefully slide onto a large serving plate or use several fish slices to gently loosen and lift the wreath off the lined baking tray and onto a serving plate. It will help if you have somebody else to help you lift the wreath, each using a couple of fish slices.
- Serve warm or cold with a mixed salad or other accompaniment of your choice. You can garnish the centre of the wreath with a few cherry tomatoes and a sprig of fresh basil, if wished.
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Recipe notes
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6 comments
See what others have to say
Carol RobertsSaturday 24th December 2022
I can’t get light puff pastry, could I use Filo Pastry for this recipe?
SharonMonday 2nd January 2023
Hi Carol, I wouldn’t recommend using filo pastry as it will cook more quickly than the sausages. If you can’t get light puff pastry, you could try readymade shortcrust pastry if you don’t mind the extra calories. Hope this helps!
KittyKatWednesday 14th December 2022
I’m planning to make this for a Boxing Day buffet for a large party….could I not cook off the sausages on Christmas Eve and then just assemble the bacon and pastry that morning? I’m thinking the sausages won’t have such a nice colour than cooked in a pan? And wouldn’t that cut out my oven cooking times then?
SharonThursday 15th December 2022
Hi KittyKat, we wouldn’t recommend cooking the sausages first in a pan. If you did this and then assembled and cooked the wreath for 20 – 25 minutes, the sausages would become overcooked.The pastry needs 20 – 25 minutes to cook, so use raw sausages and bacon and all parts of the wreath will be perfectly cooked at the same time. The sausages will still have a good colour following the recipe as it’s written. Hope you enjoy the recipe!
Stephanie JenkinsWednesday 16th November 2022
I cant wait to make this but I want to prepare it a couple of weeks in advance to serving it. Would you recommend freezing before or after cooking?
SharonFriday 18th November 2022
Hi Stephanie, we’re so pleased you’re looking forward to making our Pigs in Blankets Christmas Wreath. We would recommend freezing after baking, but you will need to make a large space in your freezer if you want to freeze it whole. Alternatively, if you haven’t got enough freezer space, separate into pieces or sections and freeze in smaller containers which you can stack in your freezer. Then defrost and reassemble into a wreath before serving. Hope this helps!
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