Skip to main content
Epicurious

Pigs-in-a-Blanket with Hoisin and Scallion

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.

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
London Fog Brownies
Yes, brownies can—and should—be made with white chocolate.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Crème Anglaise
The silky French vanilla sauce that goes with everything.
Classic French Bouillabaisse With Rouille
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.