Introduction to Pigs in a Blanket with Brie
Pigs in a blanket with Brie offer a delightful twist on the classic savory appetizer, combining the comforting flavors of baked pastry-wrapped sausages with the creamy, decadent richness of Brie cheese. This dish elevates the traditional pigs in a blanket to a gourmet level, making it an irresistible choice for parties, gatherings, or even a luxurious snack at home.
The unique addition of brie to this beloved appetizer introduces a layer of sophistication and taste that complements the salty, savory bite of the sausages. Brie, known for its soft, buttery texture and mild, earthy flavor, melts beautifully within the confines of the pastry, creating a molten core that contrasts perfectly with the crisp exterior. This combination not only enhances the overall flavor profile but also adds a touch of elegance to a simple, crowd-pleasing dish.
The concept of wrapping sausages in dough is a time-honored tradition in many cultures, but the inclusion of brie is a relatively modern innovation that speaks to our collective desire for richer, more complex flavors in our appetizers. Whether served at a casual get-together or as part of a more formal event, pigs in a blanket with Brie are sure to captivate and satisfy any palate, offering a memorable culinary experience that guests will talk about long after the last bite has been savored.
Pigs in a Blanket with Brie Recipe
Serves: 8
Ingredients:
- 2 Round Puff Pastry Sheets
- 1 (225g/8oz) Wheel of Brie
- 11 Large Hot Dogs
- Sesame Seeds for garnish
- 1 Egg, beaten (for egg wash)
Method:
Preparation:
- Start by leaving the puff pastry on its original baking paper for ease of handling. Place the wheel of Brie in the center of one puff pastry sheet.
- Gently brush the area around the Brie with the beaten egg. This will act as the 'glue' to seal the pastry.
Encasing the Brie:
- Carefully cover the Brie with the second sheet of puff pastry. Press down around the edges of the Brie, ensuring it is completely sealed within the pastry to prevent any cheese from leaking out during baking.
Creating the Sun Rays:
- Make 16 equal cuts from the edge of the pastry to about 1 inch away from the Brie, creating a sun ray pattern. This will allow you to wrap each hot dog piece effectively.
Adding the Hot Dogs:
- Brush the pastry and the sides of the Brie with egg wash before adding the hot dogs. This helps the pastry to golden and adds flavor.
- Cut each hot dog into three equal pieces. Place a piece on the outer edge of one of the pastry 'rays' and roll it towards the Brie, standing it upright against the cheese. The first piece might be a bit tricky, but the process will become easier as you go around.
Final Touches:
- Once all the hot dogs are wrapped and standing against the Brie, brush the entire top surface of the pastry and hot dogs with egg wash. This will give the pastry a beautiful golden color and help the sesame seeds to stick.
- Sprinkle sesame seeds generously over the top for a nutty flavor and a bit of texture.
Baking:
- Bake in a preheated oven at 180°C/350°F for 30 minutes, or until the pastry is golden brown and puffed up.
- After removing from the oven, carefully cut open the top of the Brie to expose the melted cheese.
Serving:
- Serve immediately while hot. Enjoy by dipping the sausage rolls into the creamy, melted Brie for a delightful combination of flavors and textures.
This innovative take on the classic pigs in a blanket with the addition of Brie makes for a savory appetizer that's sure to impress at any gathering. The creamy Brie pairs wonderfully with the savory sausages and flaky pastry, creating a mouthwatering dish that guests won't be able to resist.
Frequently Asked Questions
1. Can I use crescent roll dough instead of puff pastry for this recipe? Yes, crescent roll dough can be a substitute for puff pastry in this recipe, although the texture and flavor will slightly differ. Puff pastry offers a flakier, more buttery bite, while crescent roll dough will provide a softer, bread-like texture. If you choose to use crescent roll dough, follow the same assembly instructions, keeping in mind the baking time may vary slightly.
2. How can I prevent the Brie from leaking out of the pastry while baking? To prevent the Brie from leaking, ensure that the puff pastry sheets are properly sealed around the cheese. Brushing egg wash along the edges before sealing can help create a tighter bond. Additionally, avoid cutting into the cheese itself when making the 'sun rays'; start your cuts 1 inch away from the Brie. Baking at the right temperature and not overbaking are also key to preventing leaks.
3. What are some variations of this recipe I can try? This recipe is quite versatile. For a sweet and savory twist, consider adding a layer of cranberry sauce or fig jam between the Brie and the pastry. For those who enjoy a bit of spice, a thin spread of jalapeño jelly can add a nice kick. You can also experiment with different types of cheese, though Brie is preferred for its creamy texture and mild flavor.
4. Can this appetizer be made in advance? While best served fresh, you can prepare the pigs in a blanket with Brie up to the point of baking and refrigerate it for a few hours. When ready to serve, bake as directed. Keep in mind, the puff pastry may not puff as much if it becomes too warm before baking, so it's best to keep it chilled until it goes into the oven.
5. How should leftovers be stored and reheated? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 180°C/350°F for about 10 minutes or until heated through. This method helps to maintain the pastry's crispness better than microwaving
