Posh Pigs in a Blanket

By emp1438

This appetizer is a total crowd favorite. For a fancier New Year's version, use kosher cocktail franks (or even chicken sausage or veggie sausage) wrapped in phyllo dough and accompanied with chutney or a yummy homemade dipping sauce of tamari, honey, apricot preserves, mustard and sesame seeds

Ingredients

• For the pigs in a blanket
• • 1 package of “sausage of choice”: chicken, sweet Italian or veggie, or get a can of kosher cocktail franks
• • 2 tablespoons unsalted butter
• • 1/4 teaspoon salt
• • 1 pinch fresh-ground black pepper
• • 1 sheet puff pastry, rolled out to a 15-by-15-inch square and covered with a damp towel
• • 1 large egg
• For the apricot mustard dip
• • 6 tablespoons Dijon mustard
• • 2 tablespoons honey
• • 1 tablespoon tamari
• • 1 pinch of sesame seeds
• • 1/4 cup apricot jam

Details

Adapted from today.msnbc.msn.com

Preparation

Step 1

Preheat the oven to 400 degrees F.
Cut the sausage into 1/2-inch slices (or use individual cocktail franks). Brush a sheet of thawed frozen puff pastry with a beaten egg and cut circles (same number as 1/2-inch sausage pieces) of pastry using a 1 1/4-inch fluted cutter.
Skewer each stack with a toothpick and place on a baking sheet. Bake in a 400-degree oven until pastry is golden, 18 to 20 minutes.
Serve with apricot mustard dip: Stir together the 6 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon tamari, 1 pinch of sesame seeds and 1/4 cup apricot jam.