Pigs In Duvets
Method
Step 1:
Sift together the flour and the salt into a mixing bowl. Work the butter with a knife until it is soft. Rub 50g butter into the flour and salt.
Step 2:
Add the water and lemon juice and mix to a fairly soft elastic dough. Knead lightly on a floured surface until smooth.
Step 3:
Roll out the dough into an oblong, 3 times as long as it is wide.
Step 4:
Dice the remaining butter and put 1/4 of it over the top 2/3 of dough. fold the bottom third up and the top third down and turn it around, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.
Step 5:
Repeat the rolling and folding process until all the butter is used. Wrap the dough in clingfilm and chill for at least 30 minutes.
Step 6:
Whilst your dough is chilling you can make the cranberry sauce. Place the cranberries, water, ground cloves, ground cinnamon and caster sugar into a heavy based pan over a low heat and simmer.
Step 7:
Allow the berries to soften and reduce whilst stirring, until the berries have reached a pureed consistency, around 5-10 minutes then set aside.
Step 8:
Now it's time to make the pigs. Pre-heat the oven to 180 degrees C fan assisted.
Step 9:
Wrap each sausage in a strip of bacon, set aside
Step 10:
Roll out the pastry into a large rectangle and cut into 12 equal sized squares.
Step 11:
Place a teaspoon of cranberry sauce in the centre of each square and top with a sausage wrapped in bacon.
Step 12:
Gentle wrap over the pastry corners to create a ‘duvet’. Tuck in any excess pastry & place each pig in duvet in a wreath shape on a large lined baking tray.
Step 13:
Glaze with the beaten egg
Step 14:
Bake in the oven for 20-25 minutes or until the sausage is cooked through. Once cooked, remove from the oven and allow to cool slightly.
Step 15:
Place a bowl of the remaining cranberry sauce in the centre of the wreath and serve immediately.
