Pigs-in-a-Blanket with Hoisin and Scallion

Name: Pigs-in-a-Blanket with Hoisin and Scallion
Cook time: 30 minutes
Total time: 1 hour 10 minutes (including chilling)
Yield: Makes 32 pieces
Ingredients: 1 large egg; One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions; Chinese five-spice powder, for sprinkling; 2 pounds fully cooked pork breakfast sausage (preferably unflavored), halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each); 3 tablespoons hoisin sauce; 2 scallions, thinly sliced; Sesame seeds, for sprinkling

By Rhoda Boone

December 14, 2014

Image may contain Food Pastry Dessert and Bread

Photo by Andrew Purcell, food styling by Carrie Purcell

Warm Chinese five-spice powder, tangy hoisin, and savory scallions add bold flavor to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and proceed with the recipe.

Cooks' Note:

If you are able to find all-butter puff pastry, such as Dufour (our preferred brand), roll the pastry sheet to a 12x18-inch rectangle on a floured surface. Lightly dust with five-spice powder. Cut pastry lengthwise into eight 1 1/2-inch-wide strips. Cut each strip crosswise into 4 pieces, about 4 1/2 inches long each (you should have 32 pieces of pastry), and proceed with the recipe.

Recipe notes

See Related Recipes and Cooking Tips

Our 54 Best Hot Appetizer and Hors d'Oeuvre Recipes
Kick off your next party with our favorite hot appetizers—think cheesy dips, saucy meatballs, chicken wings, and more.
Scallions Not Optional
In these 73 recipes, green onions aren't just a garnish—they're integral to the dish.
This Crowd-Pleasing Party Snack Just Got Better
Sure, you can dip those plump, pastry-wrapped puppies in grainy mustard and call it a day. But where's the fun in that?

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Recipe notes

Our 54 Best Hot Appetizer and Hors d'Oeuvre Recipes

Scallions Not Optional

This Crowd-Pleasing Party Snack Just Got Better