Pigs-in-a-Blanket with Hoisin and Scallion
Pigs-in-a-Blanket with Hoisin and Scallion is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Preheat the oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 400°F.
Set racks in the upper and lower thirds of the oven.
Line two 13x18-inch baking sheets with parchment paper.
In a small bowl, beat the egg with 1 tablespoon water.
Prep the ingredients for the filling and set aside.
If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle.
Lightly dust the surface of both sheets of pastry with five-spice powder.
Cut each piece lengthwise into eight 1 1/2-inch wide strips.
Cut each strip crosswise into two pieces, about 4 1/2 inches long.
You should have 32 pieces of pastry.
Spread the center of each piece of pastry with 1/4 teaspoon hoisin and top with a sprinkle of scallion.
Brush one narrow end of the pastry with egg wash, add 1 piece of sausage and roll to enclose.
Return to parchment-lined baking sheets, seam-side down.
Brush the top of each pastry with egg wash and sprinkle with sesame seeds.
Refrigerate for 15 minutes.
Bake pastries until golden brown and puffed, 23 to 27 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.