From the Anchor Yeast Kitchen
Pigs In A Blanket
Prep 1 hr 30 mins
Baking Time
20–25 mins
Total 1 hr 55 mins
Makes 20 - 30 portions
easy
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By
Anchor Yeast Kitchen
Try these delicious homemade Pigs in a Blanket, made with Vienna sausages, wrapped in a dough, spread with Bovril for that boosted, beefy taste. Ideal for party snacks or lunchboxes.
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Ingredients
500
g
Cake flour
( 4 Cups )
7
ml
Salt
( 1½ tsp )
5
ml
Sugar
( 1 tsp )
30
g
Margarine
( 2 Tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
320
ml
Lukewarm water
( 1⅓ Cups )
20
ml
Bovril
( 4 tsp )
9-12
Vienna sausages
1
Large egg, beaten
Sesame Seeds (Optional)
Method
In a bowl, combine the flour, salt and sugar together. Add the margarine and rub in with the finger tips.
Add the Anchor Instant Yeast and mix. Gradually add lukewarm water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, about 10 minutes. Cover with greased plastic and leave to rest for 10 minutes.
Knock down the dough and divide into 2 equal portions. Roll 1 piece of dough into a rectangle. Spread 20 ml of Bovril over the dough and cut the dough into strips. Cut each Vienna sausage into 3 pieces. Wrap a strip of dough around a piece of Vienna sausage. Repeat for the remaining pieces of dough.
Place the wrapped sausages on a greased baking tray, leaving space between them. Cover with greased plastic and allow to rise for 10 - 15 minutes. Brush with beaten egg and sprinkle with Sesame seeds (optional).
Bake in a preheated oven at 180 °C / 350 °F for 20 - 25 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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