Poppy Seed Pigs in a Pie Recipe
A classic gets a flaky upgrade with pie crust. Pairing great sausage with pie crust and poppy seeds takes this hors d'oeuvre from mundane to magnificent.
- 1 pie crust dough
- flour for rolling
- 2 pounds sausage, cooked
- 1 egg
- 1/4 cup poppy seeds
- mustard and/or sauerkraut for serving
Cut the sausage into 4 equal lengths. Remove the tapered ends. Roll the pie crust dough in a rectangle to just under 1/8" thick on a lightly flouredsurface. Use flour as needed on the surface and the rolling pin to prevent sticking. Cut the rectangle into 4 long strips at least as wide as the length of the sausage pieces.
Place a sausage on one of the short ends of a strip. Roll the sausage tightly in the dough. Lightly dampen the end of the dough strip with your finger which has been dipped in water. Roll the sausage and dough tightly in cling film. Repeat for the other sausages. Place the wrapped sausages in the refrigerator for at least 1 hour before proceeding.
Preheat oven to 400 degrees Fahrenheit. Whisk together egg and water until smooth and pale. Remove the sausages from the refrigerator and remove the cling film. Using a pastry brush, lightly coat each roll with egg wash. Sprinkle poppy seeds in a shallow dish or baking pan. Roll each coated sausage roll on the poppy seeds. Cut each roll into 1/2" slices. Place the slices, cut side down, on parchment lined baking sheets at least 1" apart. Bake for 15-18 minutes or until dough is cooked through and lightly golden brown. Cool slightly before serving.