Pigs In Blankets
Recipe By: Nigella Lawson
2 cup plus 5 tablespoons self-rising flour
1 heaping teaspoon Salt
2 tablespoons grated Red Leicester or Cheddar
1 cup whole milk
1 egg
3 tablespoons vegetable oil
50 pork cocktail sausages (mini hot dogs)
For glazing:
1 egg -- mixed with a splash milk and 1/2 teaspoon salt
Preheat the oven to 425 degrees F.
Measure 2 cups of flour into a bowl, add the salt and grated cheese
and mix lightly with a fork. Pour the milk into a measuring cup to
come up to 1-cup mark and then crack in the egg and add the oil. Beat
to combine, then pour into the dry ingredients, forking to mix as you
go. You may, at the end, feel the dough's either too dry or too damp:
add either more milk or more flour and fork together again until
you've got a soft dough that's not too sticky to be rolled out.
Break the dough into 2 pieces and roll 1 piece on a lightly floured
surface. Scone dough is a dream to work with; in fact, I find it
deeply pleasurable. Just roll as clumsily and heavy handedly as you
like: no harm will come to it. You want a thin, but not exaggeratedly
so, rectangle. A square wouldn't be the end of the world either, so
don't start getting out the geometry set: this is the roughest of
instructions.
Cut the dough into approximately 1 3/4-inch strips, and then cut each
strip at approximately 2 1/2-inch intervals so that you end up with a
collection of small, raggedy oblongs (I just cut each strip as I go,
but it's probably more efficient to do the whole batch of dough at 1
time).
Take a cocktail sausage and put it at 1 end of an oblong at a slight
diagonal and then roll up, pressing on the infinitely compliant dough
to squeeze it shut, and then place on a nonstick baking sheet, or 1
lined with parchment. Carry on until you've finished all your strips
and then get to work with the remaining dough. Three baking sheets
should do it.
Now, dip a pastry brush into the beaten egg mixture and paint on the
pastry for a golden glaze. Put in the oven and cook for 12 to 15
minutes, by which time they should be puffy and burnished. Remove
from the oven and let cool a little before giving them to the children.
Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: 50 pieces
Exported from A Cook's Books -- Recipe management for Macintosh
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