Pigs-in-a-Blanket are a traditional party favorite. This recipe is a little different.  It has a bit of sweet from the jam, spice from the sausage and of course the melted gooey cheese hot from the oven. But you can also make these ahead for a delicious small bite or tapas for your next party.

Pigs-in-a-Blanket with Country Sausage, Apple Jam, and Manchego

No ratings yet
Print Pin Rate
Course: Small Bites
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : If you are using apricot jam, heat a small quantity in the microwave and push through a fine sieve to make a smooth jam before spreading on the dough.


  • 3 mild sausage fully cooked and cut into 2" slices
  • 1 large egg
  • 1 pkg frozen puff pastry defrosted according to directions
  • 1/3 cup apple or apricot jam
  • 1/3 cup manchego cheese grated


  • more grated manchego cheese
  • smoked paprika for sprinkling


Gather all ingredients before starting recipe.

  • Pre heat oven to Convection Oven400 °F and set racks in the upper and lower thirds of the oven.
  • Line baking sheets with parchment paper.
  • In a small bowl, beat the egg with 1 tablespoon water. Prepare the ingredients for the filling and set aside.
  • Roll the puff pastry sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut the sheet lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 16 pieces of pastry.
  • Spread the center of each piece of pastry with 1/2 teaspoon apple butter or apricot jam and top with 1/2 teaspoon of grated Manchego cheese.
  • Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose.
  • Place on parchment-lined baking sheet, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional Manchego and smoked paprika (pimenton)
  • Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 25 to 27 minutes or freeze and just bake when ready to serve.

Pin It on Pinterest