Amy Sheppard’s pigs in blankets pie is the perfect comfort food dish for using up Christmas Day leftovers
Pigs in blankets are a staple of any Christmas dinner, or festive party – there are no limits. However there may be a slight possibility that you’ll find yourself with some leftover piggies, if they haven’t been gobbled up on the big day.
Leftovers don’t need to be thrown away, though. Instead, to minimise food waste, your Christmas dinner can be given a new lease of life and transformed into something new. One of recipe book author Amy Sheppard’s creations centres around pigs in blankets.
In a TikTok tutorial from November, Amy showed off her inventive Pigs in Blankets Pie, where the traditional Christmas treat is topped with flaky pastry and paired with a classic chicken big sauce. She described it as a “great way” to use up any leftover PIBs.
Her pie recipe has gone down a treat, racking up over a massive 765,700 views, at the time of writing. Lauren shared her suggestion for pimping up the recipe, writing: “This with Brie on top and a dollop of cranberry sauce.”
A second agreed: “That looks fantastic, can’t wait to give it a go soon,” while Lucy said: “This looks amazing thank you for sharing, I’m going to make it with veggie sausages!”
Harriet agreed: “I want that for breakfast lunch and dinner.” Lottie replied: “This looks amazing! And so different to all the usual Christmassy foods too!”
So if you’re looking for a leftovers recipe that will brighten up your Boxing Day, this is what you’ll need.
Pigs in Blankets Pie
Ingredients
- 12 pigs in blankets
- 40g butter
- 2 leeks, finely sliced
- 2 tbsp flour
- 600ml chicken stock
- 100ml single cream
- 1 tsp fresh thyme leaves
- 300g frozen mash
- 1 sheet ready rolled puff pastry
- 1 egg, beaten
Method
Cook the pigs in blankets according to the packet instructions and set aside. Melt the butter in a large non-stick frying. Add the leeks and fry for five to seven minutes, stirring regularly until soft.
Stir in the flour on the heat for five minutes. Slowly add the stock a little at a time, bringing it to the boil each time before adding more. Stir continuously. Season with salt and pepper and add a little thyme. Then add in the cream.
Pour the mixture into a baking dish roughly 31cm x 21cm. Place the pigs in blankets evenly spread amongst the leeks.
Heat the oven to 190℃. While the oven is heating up, microwave the frozen mash to packet instructions. Season with salt and pepper.
Use an ice cream scoop, place scoops of mash between the sausages, making sure they’re an equal distance apart from each other.
Cut star shapes out of the pastry with a cookie cutter and place over the top of the filling until covered. Brush the pastry lid with beaten egg.
Bake in the oven for 30 minutes or until golden brown and cooked through. Serve and enjoy!
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