- Dish type
- Starters with eggs
These adorable piglets are a fun way to feed children hard boiled eggs. My niece loves them and she never wanted to eat hard boiled eggs before.
Be the first to make this!
- 4 hard boiled eggs
- 2 radishes, sliced
- 8 whole peppercorns
- 4 parsley sprigs
- 1 hot dog, sliced
- 1/2 teaspoon peanut butter
- 4 lettuce leaves
MethodPrep:10min ›Ready in:10min
- Cut a thin slice off one side of each egg so it will stand in its own.
- Cut 8 triangles out of the radish slices.
- Make two small cuts on the narrow end of each egg and insert a radish slice in each for the ears.
- Attach a sausage slice to the narrow end of each egg using peanut butter as glue. Make two dots with ketchup for the nostrils.
- Gently push two peppercorns into each egg for the eyes and a parsley sprig for the tail. Place each pig on a lettuce leaf and serve.
For a vegetarian version use a carrot slice instead of sausage.
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- All-purpose flour, for surface
- 2 sheets puff pastry (about 1 pound), preferably all-butter
- Honey Dijon mustard
- 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
- 1 large egg, beaten
- Poppy seeds, for sprinkling (optional)
- Flaky sea salt, such as Maldon, for sprinkling (optional)
- Mustards, such as brown or whole-grain, for serving (optional)
On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
3 thoughts on &ldquoPig Candy&rdquo
Stab one of these candied piglets and you will be on your way to making a batch, finding a party and creating a whole new group of Pig Candy addicts!
I ate this at the BGE culinary center and could not get enough.
oh my goodness, very tempting to cook and eat them slow like turtle mmmmmm
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Cooking Instructions German Egg Liqueur
Eigelb, Puderzucker und Vanillezucker werden mit einem Mixer schaumig geschlagen. Dann werden die Sahne, der Rum und der Alkohol (Apotheke) hinzugefügt, und alles wird zusammen nochmals geschlagen. Fertig ist der Eierlikör und kann in die Flaschen gefüllt werden. Er hält sich im Kühlschrank gut 1/4 Jahr.
– Rinse bottles with boiling water and let dry completely.
– Beat egg yolks, powdered and vanilla sugar with a hand mixer until foamy
– Slowly add the heavy cream and rum.
– Again beat the liquid very thoroughly.
– Fill in bottles – keep the liquor in the fridge (is good for 3 months).
Mini Pigs in a Blanket – they’re cute!
Did you know you can make mini pigs in a blanket? These are also great to serve as appetizers or sides for events and parties.
To make them, cut puff pastry (you can also use crescent roll dough – and if you do, it’s easier to use the sheet than the triangles) into 1 ½ inch squares.
Wrap little smokies or cut pieces of hot dog in the dough, brush with egg wash and cook the same amount of time at 375 degrees.
You can also sprinkle these with sesame seeds if desired.
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This bread is a light and fluffy bread that often gets referred to the texture of “Wonder Bread.” If you properly whip the whites until very very stiff, you will not end up with an eggy soufflé-like bread. It will be light and airy.
Meringues and humidity do not mix. If you have a very humid kitchen, you will not end up with a crispy meringue.
If you try making this with a carton of egg whites you will not end up with an airy bread. It is best to use real eggs and separate the yolks from the whites. Egg whites in the carton do not whip as well and you will end up with more of a soufflé-like bread instead of a fluffy and airy bread.
Egg piglets recipe - Recipes
Set the pastry sheets out to thaw. Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10x14-inch rectangle. Trim a bit off the edges to make sure they're straight. Cut the rectangle into 7 (2x10-inch) strips. Stack the strips on top of each other, making sure to match up the edges.
With the long side facing you, cut off and discard about 1-inch from the left and right ends of the stack on the diagonal (make sure both cuts are slanted in the same direction). Then, cut the stack crosswise, using the same diagonal cuts, into 3 (about 3-inch long) sections (yielding 21 pieces of pastry). Repeat with the remaining pastry sheet, making 42 pieces in all.
Place 1 piece of pastry on the work surface, with a pointed end facing you. Place 1 sausage crosswise across the center of the pastry. Brush the pointed end farthest from you with the egg. Starting at the end closest to you, roll the pastry around the sausage and press to seal. Repeat with the remaining sausages and pastry. Place the wrapped sausages onto the baking sheets. Brush with the remaining egg.
Bake for 15 minutes or until the pastries are golden brown. Serve with your favorite hot dog condiments.
For additional flavor and texture, after brushing the unbaked pastries with the egg, sprinkle with sesame seeds, poppy seeds and/or sea salt or finely shredded Cheddar cheese, then bake as shown. Or try brushing on some sweet pickle relish, it bakes up like little pickle chips on the outside!
Ingredient Note: The number of cocktail smoked sausages in a 14 ounce package may vary, so don't worry if the pieces of pastry and the number of sausages don't match exactly.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
- 1 (12 pound) dressed suckling pig
- ½ cup butter, sliced
- 8 ounces sliced bacon
- salt and pepper to taste
- 1 tablespoon blackened seasoning
- 2 cups apple cider
- 12 cloves garlic, peeled
- 1 red apple, for garnish
Preheat the oven to 350 degrees F (175 degrees C).
Rinse the pig, and tie the front legs together with heavy string. Tie the back legs together also. Make numerous slits in the skin, and insert slices of butter, followed by cloves of garlic. Generously rub the entire pig with salt first, then the Cajun seasoning, including inside the cavity. Lay strips of bacon across the back and secure to the sides with toothpicks.
Place the pig in a large roasting pan and pour in the apple cider. Cover the ears and snout of the pig with aluminum foil to prevent scorching.
Roast for 7 hours in the preheated oven, basting every hour or so with the drippings. If the pan begins to dry out, add more cider or water. To serve, remove to a platter, and place the apple in the pig's mouth. Discard the aluminum foil from ears and snout.
Learn How To Make Winnie-The-Pooh Surprise Meringue & Pastries With These Recipes
In the mood to flex your baking skills? Taiwanese home baker Kokoma has plenty of kawaii baked creations to give you some inspiration.
Some of the most adorable ones are the Winnie-the-Pooh surprise meringue cookies and egg yolk pastries. She has shared her step-by-step recipes so you can try making them yourself at home!
Keep reading to check out the recipe!
Recipe 1: Winnie-the-Pooh meringue cookie with a surprise
Winnie-the-Pooh meringues are cute enough on its own but adding surprise sprinkles inside takes it up a notch further.
Ingredients for five meringues:
- 35g of egg whites
- 60g of sugar
- Orange, green, pink, yellow and black food colouring
1. Mix the egg whites and sugar and whisk until smooth.
2. Divide into 6 bowls and add the food colouring to 5 of them.
3. Pipe the mixtures to create Piglets, pumpkins and bats.
4. Bake at 90 degrees for 2 hours.
5. To make the pumpkin Pooh, cover a glass with plastic wrap and paint in stripes of orange and red.
6. Pour in the yellow mixture and pipe into five meringues.
7. Paint on Pooh's face using the black mixture.
8. Decorate Pooh with the pumpkins, bats and Piglets, then bake at 90 degrees for 2 hours.
9. Cut a hole at the bottom of the meringue and fill it with sprinkles. Use melted chocolate to seal it back up and let it rest until the chocolate hardens.
Recipe 2: Winnie-the-Pooh egg yolk pastry aka dan huang su (蛋黄酥)
Adorable Pooh is made of flaky layers of pastry crust and stuffed with red bean and salted egg yolk. Although mid autumn festival is already over, there's no reason we still can't enjoy this delicious snack especially if it's this cute.
As I said, there are loads of ways that you could personalize my pikelet recipe – so many that there’s no way I could list them all there. However, here are a few of my favorites:
- Add chocolate chips to the batter for a real treat (or if you’re serving them to chocoholics like me!).
- Try adding roughly chopped frozen or dried fruit to the batter (sultanas, dried apricots, cranberries, etc). I often add half a dozen frozen blueberries to the pikelet batter as soon as I’ve dropped it in the pan.
- Reduce the sugar content by 50% to make savory pikelets. Savory pikelets can be spread with peanut butter, avocado, or topped with ham and cheese.
- Use savory pikelets instead of bread for sandwiches.
- Dollop pikelets with whipped cream and jam for a delicate afternoon sweet treat.
See the photos below for some alternate serving suggestions.
Yes! You can freeze the batter from this pikelet recipe in a sealed, airtight container for up to 3 months. Just remember to label the container with the cook date and the use by date.
If you have the time available, thaw the batter in the refrigerator. If not, leave it sealed at room temperature.
Yes, you can freeze pikelets after cooking them. Separate pikelets with aluminum foil or baking paper and store in an airtight container for up to 3 months. Don’t forget to label the container with the cook date and the use by date.
Yes, I do it all the time. Make sure to use the correct amount of baking soda and baking powder called for in this recipe.
Yes, in this case you will not need to freeze them. Cook them according to this recipe and place them covered in the fridge overnight.
Yes, self raising flour works perfectly, the only thing you need to do is leave out the baking power and baking soda called for in this recipe. Your self raising flour already contains it in the correct amount.
I hope you all enjoyed learning how to make pikelets as much as my crew enjoyed eating them…
Love & tasty afternoon treats, Bella X