• 400 gram Greenway mince
  • 1/2 red pepper
  • Season to taste with your choice of herbs: pepper, salt, Cajun spices, and so on.
  • flat-leaf parsley
  • 2 rolls of fresh puff pastry
  • ketchup and/or mustard
  • optionally sunflower or pumpkin seeds, sesame seeds, etc., for decoration.

A new recipe: pigs in a blanket

30 minutes (+15 min oven)

4 persons


Preheat the oven to 180 °C and line a baking sheet with parchment paper. Mix the minced meat with the finely chopped vegetables, herbs, and finely chopped flat-leaf parsley.


Cut the round puff pastry sheets into four horizontal and four vertical slices, creating squares of approximately 7 x 7 centimeters each (except for the pieces on the outer edges, which may be slightly rounded).


Place some of the prepared minced meat (approximately 1 tablespoon) on each puff pastry square, ensuring to leave a 1-centimeter border on each side. If desired, you can also add some ketchup and/or mustard. This adds an extra touch to your sausage rolls and makes them deliciously moist.


Fold the puff pastry slices closed, pressing the edges firmly. Optionally, decorate the puff pastry bites with some seeds and/or pits. Bake for 15 minutes in the preheated oven until they are golden brown.