Smokey Onion Mustard Kielbasa Pigs in a Blanket
- 03 Mar, 2025
- Posted by: Julia
Smokey Onion Mustard Kielbasa Pigs in a Blanket
Rated 5.0 stars by 1 users
Category
appetizer
Servings
4-6
These addictive kielbasa bites are like a cross between a pig in a blanket and a sausage roll. The juicy kielbasa is wrapped in flaky pastry and then sliced into individual bites. You’ll also notice that our Smokey Onion Mustard plays double duty in this recipe: a thin layer is smeared on the pastry and then more is served on the side as a flavorful dip. Whisking a little baking soda into the egg wash gives this snack a pretzel-like appearance.
Author:Julia Heffelfinger
Ingredients
One 14-ounce sheet frozen puff pastry, preferably Dufour brand, thawed in the refrigerator overnight (see Note)
-
2 Tbsp Terrapin Ridge Farms Smokey Onion Mustard
One 14-ounce cooked kielbasa sausage
All-purpose flour (for dusting)
1 large egg
½ teaspoon baking soda
Everything bagel seasoning and flaky salt, for sprinkling
Dill pickle chips, for serving (optional)
NOTE If you don’t have time to thaw the puff pastry overnight, cover it with plastic wrap and let sit at room temperature for 30 minutes. It should be pliable, but hold its shape. If the pastry gets too soft while you’re working with it, return to the freezer for 10 minutes.
MAKE AHEAD The kielbasa can be wrapped in puff pastry, covered, and refrigerated overnight. Brush with the egg wash, sprinkle with flaky sea salt and everything bagel seasoning and score the pastry before baking.
Directions
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
Gently unfold the puff pastry on a lightly floured surface and press out any creases. Spread the 2 tablespoons of mustard in a thin layer from edge to edge. Cut the puff pastry in half to create two 9-by-6-inch rectangles. Trim the pastry, if needed.
Cut the kielbasa in half at the bend so you have two roughly 9-inch lengths. Working one at a time, place a piece of the kielbasa on the long edge of a piece of puff pastry. Gently roll the sausage up in the pastry and lightly press to seal. Transfer to the prepared baking sheet seam side down. Repeat with the remaining sausage and puff pastry.
In a small bowl, beat the egg with the baking soda until foamy. Brush the egg wash all over the puff pastry and then sprinkle with everything bagel seasoning and flaky salt. Using a sharp knife, score the tops of the puff pastry on the bias at 1-inch intervals. Refrigerate for 15 minutes.
Bake the kielbasa at 400°F until the pastry is puffed and golden brown, 20 to 25 minutes. Transfer to a work surface and slice on the bias where the puff pastry is scored. Transfer to a plate and serve right away with pickles, if desired, and more mustard for dipping.
Questions about this recipe?
Email Us
