Recipes : Pigs in Blankets : Food Network

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Pigs in Blankets
Recipe courtesy Nigella Lawson, 2007

Ingredients
2 cups plus 5 tablespoons self-rising flour
1 heaping teaspoon salt
2 tablespoons grated Red Leicester or Cheddar
1 cup whole milk
1 egg
3 tablespoons vegetable oil
50 pork cocktail sausages (mini hot dogs)

For glazing:
1 egg, mixed with a splash milk and 1/2 teaspoon salt

Directions
Preheat the oven to 425 degrees F.

Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix
lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark
and then crack in the egg and add the oil. Beat to combine, then pour into the
dry ingredients, forking to mix as you go. You may, at the end, feel the dough's
either too dry or too damp: add either more milk or more flour and fork together
again until you've got a soft dough that's not too sticky to be rolled out.

Break the dough into 2 pieces and roll 1 piece on a lightly floured surface.
Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just
roll as clumsily and heavy handedly as you like: no harm will come to it. You
want a thin, but not exaggeratedly so, rectangle. A square wouldn't be the end of

the world either, so don't start getting out the geometry set: this is the
roughest of instructions.

Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at
approximately 2 1/2-inch intervals so that you end up with a collection of small,
raggedy oblongs (I just cut each strip as I go, but it's probably more efficient
to do the whole batch of dough at 1 time).

Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and
then roll up, pressing on the infinitely compliant dough to squeeze it shut, and
then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until
you've finished all your strips and then get to work with the remaining dough.
Three baking sheets should do it.

Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a
golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they
should be puffy and burnished. Remove from the oven and let cool a little before
giving them to the children.