Pigs on a Blanket – a delicious recipe with Pie Crust, creme fraiche, brown mustard, sauerkraut, egg, Spanish chorizo. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 450.
2
Line a large baking sheet with parchment paper.
3
On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet.
4
Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together.
5
Refrigerate until firm.
6
In a bowl, whisk the creme fraiche with the mustard.
7
Spread the mixture over the dough, then sprinkle with the sauerkraut.
8
Brush the edges with the egg wash.
9
Bake the galette in the bottom third of the oven for 10 minutes.
10
Scatter the chorizo evenly over the galette and bake for 15 minutes longer, until the edges are slightly puffed.
11
Cut the galette into squares and garnish with chives.
12
Serve with spicy brown mustard and sauerkraut.
46
kcal
Calories
3
g
Fat
1
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: The Ultimate Savory Pie Crust dough (see Note), 1/4 cup creme fraiche, 1/4 cup spicy brown mustard, plus more for serving, 1/2 cup drained sauerkraut, plus more for serving, and more.
Yes, Pigs on a Blanket falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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