australia day 2010
A quiet day – a picnic by the river with homemade cinnamon scrolls, pigs in blankets (cutest name ever!) and fresh peaches.
I tried to make lamingtons for Australia Day but due to my impatience they failed very miserably. So the closest I could offer are these very British ‘pigs in blankets’ – little frankfurts wrapped in a cheese scone pastry. Very easy and tasty – the recipe is after the jump.
Hope everyone had a fantastic Australia Day!
(I’m already eagerly awaiting the next public holiday…)
For this recipe I prefer to use the canned mini sausages by Plumrose. They are tastier and juicier and taste a little more wholesome than the glaring red frankfurts (but are highly processed all the same). The recipe is adapted from Nigella Lawson’s and can be found on the Food Network.
I could eat these right out of the can.
Pigs in Blankets
2 cups plus 5 tbsp self-rising flour
1 tsp salt
1/2 cup grated cheddar or tasty cheese
1 cup milk
3 tablespoons vegetable oil
2 400 gm cans cocktail sausages or 50 mini frankfurts
1 egg mixed with a splash of milk and pinch of salt – to glaze
Preheat the oven to 180°C.
Measure the two cups of flour into a bowl, add the salt and cheese and lightly combine.
In a jug, lightly beat the milk, egg and oil. Pour into the dry ingredients, combining with a fork as you go. If the dough is too dry or wet, add a little more milk and flour until the dough is soft and pliable.
Divide the dough into two pieces. On a lightly floured bench, roll one piece out. I found the dough to be quite sticky so if this is the case, knead a little flour into the dough until it is soft and cushy. Roll out to about 3mm thick (it depends how thick you want the scone pastry to be, keeping in mind it will expand in the oven). Cut into rough 5cm square pieces.
Take a sausage and place it at an angle on a piece of dough. Roll up and press the two corners which meet together. Repeat until all the pastry is used and roll out the second piece of dough and wrap the rest of the sausages.
Place the pigs in their uncooked blankets onto lined baking sheets. Dab each piggy with the egg and milk glaze. Slide into the oven to bake for about 15 – 20 minutes. The scone pastry should be puffed and golden.
I reckon these are good when still a little warm from the oven. Oink, oink.
Ready to eat!
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