Flying high with pigs in a blanket
If you’ve never tried pigs in a blanket before, then you’ve been missing out because this delicious English dish is one of the best comfort finger foods out there, and they’re incredibly easy to make from scratch, which makes them ideal for both beginners and expert chefs who just want a simple meal or side dish.
Alternatives to mini hot dogs
Pigs in a blanket are normally made using mini hot dogs, but you can also use sausages or hot dogs instead, you’ll just have to cut them down to the appropriate size, so if you’re using bigger meat, then you likely won’t need near as many. A regular hot dog equals 3 minis and sausages can go as far as 5. The only thing is that they’ll need to be cooked long before they’re wrapped in the dough because the pastry lining cooks far too fast for thicker meats.
Homemade pigs in a blanket recipe
Pigs in a blanket AKA Weiner winks, devils on horseback or kilted sausages are the perfect finger food because they can be eaten in one or two bites and they leave behind little to no mess. This English recipe for pigs in a blanket is entirely from scratch, and though it might take a few minutes longer than creating them from a store-bought tube, this way you can quickly and discreetly add cannabis to the pastry.
Preparation time: 20 minutes
Cooking time: 13 minutes
- 18 mini hot dogs
- 2 cups flour
- ¾ cup buttermilk
- 1/3 cup grated cheddar cheese
- 4 tablespoons cannabutter
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- Cooking spray
- Large baking sheet
- Large bowl
- Flour sifter
- Pizza cutter (or sharp knife)
Preheat the oven to 400°F.
Grease a large baking sheet with cooking spray and then add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl.
Use a sifter to gently combine all of the dry ingredients, and then cut the cannabutter into small cubes before adding it to the bowl.
It’s going to take a little bit of elbow work, but eventually, the mixture will reach an even crumbly texture, and this is when you’ll need to add the cheese to the mix.
Use a spoon to mix in the cheese until it is evenly distributed throughout the mixture, and then make a small well in the middle of the dough.
Pour the buttermilk into the well and then give it a good mix, and once it’s stirred well, let it sit for approximately 3 minutes.
Use a bit of flour to generously sprinkle the top exposed portion of the dough, and then a clean countertop so that you can flip the dough out onto a floured surface.
Once the ball of dough hits the counter, flour the newly exposed side to prevent it from sticking to you or your tools as you work, and then use your hands to press the dough into a rectangle that measures approximately 15x7 inches.
Once you have a good rectangle with straight edges, it’s time to pull out your pizza cutter, so that you can cut it into thirds horizontally to create giant triangles.
The next slices will be vertical, to cut each triangle into half, and once you’re finished, you should have 9 small rectangles that can be cut once more on an angle to double the count.
Lightly flour the triangles so that they don’t stick together as you work, then gently pull them apart one by one until they’ve all been separated.
Get out your mini hot dogs and start rolling by placing each one horizontally and level with the widest flat bottom of each crust, then carefully roll it correcting the angle so that by the time you’re done, the sharp triangle point is perfectly resting in the center.
Once they are all rolled up, they can be spaced out on a cookie sheet, but take care not to place them too close to each other, or they could end up stuck once they’re cook, as they expand.
Bake the pigs in a blanket for 13 minutes, or until they are golden brown on the outside.
Serve these delicious finger foods while hot for the best taste.