Local Heart, Global Soul

December 30, 2010

Kid Cooking made Easy… “Pigs in Blankets”

Filed under: FOOD — kiwidutch @ 1:00 am
Tags: , , , , , ,

(photograph © Kiwidutch)

Kiwi Daughter: currently aged nine years of age, often expresses interest in cooking.

I’d like to think that it’s all due to the Maternal Influence in this household… that she has seen my passion for food, my deep love of cooking, of entertaining and feeding people.

Sadly more critical inspection reveals that the most likely cause of her motivation consists of her attempting over indulgence of her rampant sweet tooth, since about 95% of her chosen recipes involve chocolate or icing as an ingredient… or even more preferably, if she can manage it…. both.

Because of this I have been trying hard to show her that cooking savory items can also be satisfying and since she has recently discovered that she likes puff pastry, she asked if she could make something for lunch that included pastry.

I am not able to stand on two feet at the moment and the combination of crutches, an oven, a nine year old helper and a minuscule galley kitchen meant that I needed to think of something easy, whereby Himself could take care of the oven and assist in the easiest preparation possible.

(photograph © Kiwidutch)

Thus the brainwave… smoked sasuages wrapped in pastry, a.k.a. “pigs in blankets”.

Dutch pastry of the commercial variety comes in small frozen packages of ten little square sheets, approximately 10 cm square (about 4 inches square).

Here in The Netherlands we do have soft sasuages in cans, called ” knackworstjes“. They come in regular length and in mini form and I think that the mini sized ones translate to the little sasuages that are called “cocktail franks” in North America.
Our version of these have soft side and no real skins and would quickly go mushy in the oven, so I used a different sort of knackworst that has a firmer skin and just sliced them into thirds to make them the right length.

All Kiwi Daughter needed next were a few sheets of pre-prepared puff pastry.

(photograph © Kiwidutch)

Several sheets Puff pastry
Milk (optional)
Mustard (optional)
Ketchup (optional)

Preheat your oven to 225 C (440 F)
Take a thawed sheet of ready rolled puff pastry and roll up your Frankfurter pieces.
Use a small dab of water to seal the join of the pastry, and place the pieces join side down onto a baking tray.
Brush with milk ( if you want a more golden coloured pastry).
Bake for about 12- 15 minutes or until the pastry, puffs up, is cooked and golden in colour.
Serve with mustard or ketchup if you wish.

Et Viola!, Himself was the Master Controller of the Oven and hot trays, Kiwi Daughter did the cutting of the sasuages and the rolling up of the pastry, she achieved a simple tasty lunch with minimum effort and adult input and she’s pleased as punch with the results.

hmmm… I foresee a looming addition to puff pastry, so dear Daughter, no you can’t have these every day this week, there are other savoury school-holiday lunch recipes at our disposal too… we will cover many of them in due course.

Meantime, my Compliments to my budding chef and her sous-chef helper: Himself… by the time my foot is mended I might have a fight on my hands to wrestle back my kitchen LOL!


  1. Simple recipe yet I guess it would taste really good. Nice name as well!

    Anyways have a very Happy New Year! And hope to see more blog entires this coming year.

    Comment by rsmacaalay — December 31, 2010 @ 4:14 am | Reply

    • Thanks Raymund, your Foodie blog is excellent too! Kids love funny names on recipes and this one name has been around since I was a child, but representing a variety of recipes based around the same theme. Some people spread mustard or ketchup on the pastry before adding the sausage and rolling it up, I find that if I do that and it leaks out then it tends to burn on the tray, another various adds onions inside with the sausage, sometimes the ends of the sausage pokes out at each end and sometimes it’s wrapped more like a parcel. If you have some commercial puff pastry in your freezer then it’s a quick and simple recipe to make, and really easy as a kid recipe as it is easy enough to keep short attention spand happy and needs just a little adult help.

      Comment by kiwidutch — December 31, 2010 @ 7:55 am | Reply

  2. Funny…in America, Pigs-in-a-Blanket are typicaly fashioned out of store-bought crescent roll dough. Using Puff Pastry makes these little gems cocktail party worthy! Me thinks Kiwi Daughter has INDEED inherited your love of all things food and you really can’t blame the little princess for liking sweets, now can we? Bravo to you for seeing through her innocent request and directing her towards a nice compromise. 🙂

    Comment by milkayphoto — December 31, 2010 @ 6:59 pm | Reply

    • Tracy,
      A question please: does “crescent roll dough” mean the same as croissant dough in a can? or is it something else entirely? (If it’s something else then I can already tell you that it doesn’t exist here in The Netherlands and I’ll need teaching LOL)
      Wow! you *don’t* use puff pastry but you DO know and use the name, how funny is THAT? We always use puff pastry and yes, if you make the mini sized ones like in the photos, then they DO make fast and EASY finger appetizers for parties. Grab your self some little sasuages and some puff pastry my friend, and give it a go!! They are so easy it could be embarrassing LOL.
      HAPPY NEW YEAR !!!

      Comment by kiwidutch — December 31, 2010 @ 7:31 pm | Reply

      • Yes, crescent roll dough is exactly that. Foul stuff, really. I never use it!

        I DO use puff pastry! LOVE that stuff (now, my thighs? well, that’s a whole other story.. 😉 ) As a matter of fact, we had individual Beef Wellingtons for Christmas dinner and used the leftover bits of pastry to fashion lovely little pastry cups that were then filled with bleu cheese, fig jam, toasted walnuts and a bit of procuitto – yum! Hmmm, if my tummy is up to it, I just may make those again tonight!

        Happy New Year to you, too! ♥♥♥

        Comment by milkayphoto — December 31, 2010 @ 8:09 pm | Reply

  3. Wooo hooo! I just learned that crescent roll dough is actually a croissant dough! I LOVE adding to my Foodie knowledge, Thanks for teaching me something new!
    Himself gets this dough in a can sometimes as a Sunday morning breakfast treat for the kids, like you, I can’t abide the stuff, but adore Puff pastry (in limited amounts like you because it tends to stop the healthy eating goal dead in it’s tracks.)
    I’m allergic to mould/fungi so bleu cheese is a no-no for me but with a different cheese the rest of your little menu sounds DIVINE!
    Our entry into 2011 will take place 1 hour and 40 minutes from the time I am typing this reply…
    …and Dutch celebrate with fireworks, a LOT of fireworks (it’s started already of course the instant it got dark outside)
    HUGS… Kiwi 🙂

    Comment by kiwidutch — December 31, 2010 @ 9:19 pm | Reply

  4. Like milkayphoto, I know “Pigs in a Blanket” as mini-hot dogs or cocktail weenies wrapped in crescent roll dough (leaving the ends sticking out), but my sister-in-law grew up calling what I know as Cabbage Rolls (ground meat mixture wrapped in cabbage leaves and baked in tomato sauce) “Pigs in a Blanket”. What’s strange is that it doesn’t seem to be a regional difference as we’re all from the same US state!

    Comment by Carrie — January 1, 2011 @ 6:23 pm | Reply

  5. Very nice! Seems this is the perfect time of the year to do these! I like adding some sesame seeds too (http://deaugustibus.wordpress.com/2011/01/03/homemade-sausage-rolls-by-whats-for-dinner-mum/) Adults love these too…

    Comment by De (au)Gustibus — January 3, 2011 @ 11:48 pm | Reply

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