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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


Instructions
Preheat the oven to 425 degrees F.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved