Street Food Classic – Smoky Bangin’ Bangers in a Blanket
This delicious street food snack recipe will transport you to Friday-night tailgate parties with its smoky, spicy bangers wrapped in warm flaky blanket pastries. Perfect for gatherings and sharing!
Allergens
Wheat (gluten), Dairy, Egg
Ingredients
- 12 pork sausages (preferably spicy) 24 slices of puff pastry 2 cups shredded cheese (cheddar, mozzarella or any preferred blend) 1 large egg, beaten for brushing Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut each sausage into three equal parts and season with salt and pepper.
- Roll out puff pastry, cut it into 24 squares and place a sausage piece in the center of each square.
- Top each sausage with shredded cheese, about 1 tablespoon per piece.
- Fold the corners of the pastry to wrap the sausages and cheese, creating a parcel.
- Seal the edges by gently pressing them together with your fingers.
- Arrange the pastries on a baking sheet lined with parchment paper.
- Brush each pastry with the beaten egg.
- Bake in the preheated oven for 20 25 minutes, or until golden brown and crispy.
Chef’s Insight
To ensure a crisp pastry, pre-cut the puff pastry before rolling it out.
Notes
You may need to adjust cooking times based on your oven.