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Pigs in Blankets Christmas Wreath

  • Prep Time
    25 MINS
  • Cook Time
    25 MINS
  • KCals 112
  • Carbs 8G
20 Servings

Ingredients

  • 10 low-fat chicken chipolata sausages
  • 10 bacon medallions cut in half lengthways
  • 320 g ready-rolled light puff pastry sheet approx. 26cm x 35cm
  • 1 medium egg beaten

Garnish (optional)

  • 3 cherry tomatoes to garnish
  • a sprig of fresh basil to garnish

Instructions

  1. 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.

  2. Twist each sausage in the middle, then snip through the twists to make 20 mini sausages.

  3. Wrap a piece of bacon around the middle of each mini sausage and place seam-side down.

  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.

  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.

  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.

  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.

  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.

  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.