This recipe is from here. We modified it as follows but if I make this again (and I probably will make this again because it was yummacious), I will probably take the casing off the sausages, but won't separate the meat more than that. I enjoyed the pig in a blanket style of leaving the sausages whole but the skins were difficult to bite through.
Ingredients
Small pat of butter
1 apple, finely diced
8 small raw chorizo sausages
small handful parsley, chopped
400g pack puff pastry (4 plates cut in half)
1 egg, beaten
1tsp-ish Dijon mustard
Method
- Heat oven to 200C/180C fan/gas 6.
- Put the butter and apple in a small pan and cook for 5 mins until the apple has softened, then cool. Then mash until its chunky but small chunks.
- Mix in finely chopped parsley and a tsp-ish (more is probably better) of dijon mustard.
- Thaw the puff pastry plates spread out individually until they are soft and pliable, but before they reach room temperature. Cut each one in half.
- Add a spoon-ish of the apple mix and a sausage into each plate and then pull the plates and seal the edges around the filling.
- Spray the baking tray down with butter, brush the tops with egg and then bake for 40 minutes. Around 15 minutes in, you should probably pull out the baking tray and remove the excess liquid and then pop them back in.
