Pigs in Blankets
- 2 cups 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)
- 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.
flour, salt, leicester, milk, egg, vegetable oil, pork cocktail sausages, egg
Taken from www.foodnetwork.com/recipes/nigella-lawson/pigs-in-blankets-recipe.html (may not work)