Moving Mountains Hot Dogs in Blankets
Ready in: 30 to 60 mins
Pigs in blankets are a traditional Christmas staple, but vegans don't have to miss out thanks to this recipe from Moving Mountains. These vegan pigs in blankets use the meat-free brand's hot dogs and ready-rolled puff pastry for a quick and easy dish that's ideal as a Christmas canapé, starter or just a nibble. Recipe makes 8.
Ingredients:4 Moving Mountains® Hot Dogs, cooked according to the instructions on the packaging
1 large carrot, peeled into strips
1 tbsp harissa paste
1 pack rolled vegan puff pastry, refrigerated until needed
1 tbsp black sesame seeds
For the vegan ‘egg wash’:1 tbsp water
1 tbsp red currant jelly
- Preheat the oven to 200C/400F/Gas 6. In a small mixing bowl, mix the carrot peels with the harissa paste, making sure that they are all well covered. Spread the carrot peels over a lined baking tray and roast for 10 minutes, until they soften.
- Cut each hot dog in half and wrap 2-3 peels around it. Leave to cool down completely.
- Line another baking tray with parchment. Take the puff pastry sheet out of the fridge and cut into eight equal-size rectangles. Place each hot dog close to the longer edge of the rectangle and gently roll it up, so the pastry seal is on the bottom of the parcel. Pinch together the sides and make three scores on the top of the pastry. Repeat with the remaining hot dogs.
- To make the 'egg wash', combine the water with the jelly in a small bowl and brush each parcel. Sprinkle the sesame seeds over and put the tray in the oven. Bake for 20 minutes, until the pastry is cooked and golden-brown.