Pigs in savoury cake blankets

Ingredients

	Kgs
Filling
Pork sausage rolls	1 per pig
Pastry
Satin Savoury Mix	0.700
Sapore Rigoletto \| Bakery	0.007
Scone flour	0.300
Butter	0.125
Water	0.400
Whole egg	0.150
Glaze
Sunset Glaze \| Bakery
total	2.682

Method

Using a planetary mixer and hook soften the butter.
Add the remaining ingredients to the bowl.
Mix for 2 mins on slow speed and 3 mins on medium speed.
On a floured surface mould the dough into a ball, cover and rest.
Pin the dough to 3mm and cut into 2cm strips.
Roll the sausage in the dough strips and brush with Sunset Glaze.
Sprinkle with cracked black pepper and mixed herbs.
Bake at 180°C for 20 mins.

Time to get those pigs all tucked up in nice warm savoury blankets -Matthew Bratt, Patisserie and Chocolate ambassador

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