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Epicurious

Pigs-in-a-Blanket with Hoisin and Scallion

By Rhoda Boone
Image may contain Food Pastry Dessert and Bread
Photo by Andrew Purcell, food styling by Carrie Purcell

Warm Chinese five-spice powder, tangy hoisin, and savory scallions add bold flavor to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and proceed with the recipe.

Cooks' Note:

If you are able to find all-butter puff pastry, such as Dufour (our preferred brand), roll the pastry sheet to a 12x18-inch rectangle on a floured surface. Lightly dust with five-spice powder. Cut pastry lengthwise into eight 1 1/2-inch-wide strips. Cut each strip crosswise into 4 pieces, about 4 1/2 inches long each (you should have 32 pieces of pastry), and proceed with the recipe.

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