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Top down view to a plate of pigs in duvets with a cranberry sauce dip
125Total Time
1Prep Time
25Bake Time
A little effort

Pigs In Duvets

What are pigs in duvets?

Move over pigs in blankets, the pigs in duvets are here! Our pigs in duvets come in a wreath of the classically sized, original recipe pigs in blankets, but with a ‘duvet’ of puff pastry wrapped around each one.

So yes, they're essentially fancy sausage rolls with a layer of crispy bacon inside. What more could you want!?

125Total Time
1Prep Time
25Bake Time
A little effort


  1. 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.

  2. Step 2:

    Add the water and lemon juice and mix to a fairly soft elastic dough. Knead lightly on a floured surface until smooth.

  3. Step 3:

    Roll out the dough into an oblong, 3 times as long as it is wide.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Step 8:

    Now it's time to make the pigs. Pre-heat the oven to 180 degrees C fan assisted.

  9. Step 9:

    Wrap each sausage in a strip of bacon, set aside

  10. Step 10:

    Roll out the pastry into a large rectangle and cut into 12 equal sized squares.

  11. Step 11:

    Place a teaspoon of cranberry sauce in the centre of each square and top with a sausage wrapped in bacon.

  12. 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.

  13. Step 13:

    Glaze with the beaten egg

  14. 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.

  15. Step 15:

    Place a bowl of the remaining cranberry sauce in the centre of the wreath and serve immediately.


  • Pastry (Based on the Baking Mad Puff Pastry)

    • 225g Allinson's plain white flour
    •  Pinch of salt
    • 225g Butter
    • 8 tbsp Water (cold)
    • 1 tsp Lemon Juice
  • Cranberry Sauce

    • 200g Cranberries
    • 50ml Water
    • 1/4 tsp Ground cloves
    • 1/4 tsp Ground cinnamon
    • 50g Billington's Unrefined Golden Caster Sugar
  • Pigs

    • 12 Cocktail Sausages (or 6 chipolatas cut in half)
    • 1 pack Bacon
    • 1 Egg (beaten, for glazing)

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