Chicks in Blankets

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This high-protein twist on a classic snack brings a lighter, savoury flavour to your table using chicken and apple sausages. These chicks in blankets swap traditional pork for lean poultry, wrapped in golden, flaky puff pastry with a hint of earthy wholegrain mustard. They are the perfect addition to a weekend brunch spread or as a sophisticated party appetiser that offers a satisfying protein boost without feeling heavy.

Preparing these bites is remarkably simple, making them an ideal choice for busy hosts. You can assemble the pastry parcels up to eight hours in advance and keep them chilled in the fridge until you are ready to bake. Serve them warm from the oven to ensure the pastry remains crisp and the sausage filling stays succulent and juicy.

Ingredients for Chicks in Blankets

1 17.90g package frozen puff pastry (2 sheets), thawed
45ml (about) whole grain Dijon mustard
4 fully cooked chicken and apple sausages or chicken andouille sausages (about 350g ), each link cut crosswise into 8 rounds
1 stort ägg
2 teaspoons milk

How to make Chicks in Blankets

Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoons mustard in centre of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. Do ahead Can be made 8 hours ahead. Cover and refrigerate.

Preheat oven to 204°C. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 191°C and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm.

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