Pigs in a Blanket with Balsamic Onion Jam

These pigs in a blanket with balsamic onion jam elevates the classic appetizer with explosive flavors! Flaky puff pastry wraps sweet tangy jam, melted muenster cheese, and cocktail wieners to make one delicious one-bite snack!

Ingredients

• Red onions: Essential for making the balsamic onion jam, providing a sweet and slightly sharp flavor that caramelizes beautifully when sautéed. Their natural sweetness intensifies during cooking, creating a rich, flavorful jam that complements the savory elements of the pigs in a blanket. You can also use sweet white onions.
• Brown sugar: Adds sweetness to the balsamic onion jam, helping to balance the acidity of the balsamic vinegar.
• Balsamic vinegar: Provides a tangy depth to the onion jam, adding acidity that cuts through the richness of the cheese and pastry.
• Mustard seeds: Adds a slight spiciness to the balsamic onion jam. You can omit it if preferred.
• Puff pastry: Puff pastry is crucial for creating a flaky, buttery exterior for the pigs in a blanket. Its ability to puff up during baking results in a light and airy texture that contrasts beautifully with the savory filling. I used one sheet of Pepperidge Farm puff pastry.
• Cocktail wieners: The star of this dish, providing a savory and meaty filling. Their small size makes them perfect for bite-sized appetizers.
• Muenster cheese: Adds creaminess and mild flavor to the pigs in a blanket. It melts beautifully when baked, contributing to a gooey texture that enhances each bite. You can substitute muenster cheese with other cheeses such as cheddar, gouda, or gruyere.
• Flaky sea salt: Used as a finishing touch to enhance flavor. Sprinkling it on top before baking adds a burst of saltiness.

Substitutions and variations

• Protein: Swap out the cocktail wieners for any other sausage. Try vegetarian sausage for a vegetarian version.
• Spicy: Add red chili flakes to the jam for a spicy kick.
• Gluten-free: Use gluten-free puff pastry or gluten-free pie dough.

Step-by-step instructions

Step 1: Prepare onion jam

Pigs in a blanket are an easy appetizer to prepare but they're also basic. Don't get me wrong, they taste good, but let's make them taste great. Yes, this means taking an extra step to prepare the jam, but trust me, it's worth it. This jam is based on my bacon onion chutney (which would also work great for this recipe!) and I can tell you, it is oh-so-good.

To make the jam, start by finely chopping 2 large red onions. Since we're using the jam for little one-biters, we don't big chunks of onion in there. You can also use sweet white onions if you prefer.

Heat 2 tablespoons of oil in a large sauté pan over medium heat and add the red onions. Saute them until they are browned, which should take about 10-12 minutes. We're not caramelizing the onions but we do want some color on them.

Once the onions are nicely browned, add ½ cup of water, ¼ cup of brown sugar, 3 tablespoons of balsamic vinegar, 1 teaspoon of mustard seeds, 1 teaspoon of salt, and a pinch of black pepper. Stir to combine all the ingredients and reduce the heat to low.

Allow the mixture to simmer for about 40-45 minutes, stirring occasionally. The jam is done when the onions are dry and have a thick, jam-like consistency; they should be soft and sweet with a deep flavor.

Feel free to prepare the jam up to 1 week in advance. This recipe makes more jam than you will need for the pigs in a blanket. You can make half a batch or use the leftovers for pizza, sandwiches, or burgers.

Step 2: Assemble

Next, prepare the puff pastry. I used Pepperidge farm puff pastry for this recipe. One sheet weighs about 8.65 ounces so if you are using puff pastry that is slightly larger, you can adjust the size of the triangles accordingly.

Cut the puff pastry sheet into four equal portions. Then, cut each quarter in half lengthwise for a total of 8 portions. Take each portion and cut it once more diagonally to create 16 triangles.

Now it’s time to assemble the pigs in a blanket with balsamic onion jam. Cut four slices of muenster cheese into quarters so you have enough for each pig in a blanket.

On the wide end of each pastry triangle, place about 1 teaspoon of the balsamic onion jam, followed by a square of cheese and one cocktail wiener. To roll them up properly, start at the wide end of the triangle and roll towards the pointed end, ensuring that the filling is securely wrapped inside. Place each rolled pig in a blanket seam-side down on the prepared baking sheet.

Step 3: Bake

Once all the pigs in a blanket are assembled, brush them with an egg wash made from one beaten egg mixed with 1 tablespoon of water. This will give them a beautiful golden color as they bake.

Sprinkle flaky sea salt and coarsely ground black pepper on top for added flavor. You can get creative and try other seasonings as well such as everything bagel seasoning, sesame seeds, or grated parmesan for extra cheesy goodness.

Bake the pigs in a blanket with balsamic onion jam in the oven for about 20-25 minutes or until they are puffed up and golden brown; rotate the baking sheet halfway through baking for even cooking.

Serve the appetizer hot from the oven as an appetizer or snack, allowing everyone to enjoy the delicious combination of savory ham, creamy cheese, and sweet balsamic onion jam wrapped in flaky pastry. These little bites are delicious on their own but you can serve it with a dipping sauce like honey mustard or ketchup for extra flavor!

Make-ahead and storage tips

• Make-ahead: The onion jam can be prepared up to 1 week in advance. You can also assemble the pigs in a blanket and chill them in the refrigerator overnight.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to restore their crispiness before serving.

Frequently asked questions

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Recipe

Print Recipe

Pigs in a Blanket with Balsamic Onion Jam

Course: Appetizer, Snack

Cuisine: American

Keyword: pastry

Servings: 16 pigs in a blanket

Author: Christine Ma

Ingredients

Balsamic onion jam

• 2 tablespoons oil
• 2 large red onion finely chopped
• ½ cup water
• ¼ cup brown sugar
• 3 tablespoons balsamic vinegar
• 1 teaspoon mustard seeds
• 1 teaspoon salt
• ¼ teaspoon black pepper

Pigs in a blanket

• 1 sheet puff pastry
• 12 cocktail wieners
• 4 slices muenster cheese
• 1 large egg beaten with 1 tablespoon water
• flaky sea salt
• coarsely ground black pepper

Instructions

• Make balsamic onion jam. Heat oil in a large saute pan over medium heat. Add chopped onion and saute until browned, about 10-12 minutes, stirring occasionally.
• Add water, brown sugar, balsamic vinegar, mustard seeds, salt, and pepper, stirring to combine. Reduce heat to low and continue to simmer for 40-45 minutes or until onions are dry, stirring occasionally. Remove from heat and let cool completely.
• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cut puff pastry sheet into 4 equal portions. Cut each quarter in half lengthwise, then cut each portion in half again diagonally. You should have 16 triangles total.
• Cut each slice of cheese into 4 quarters. Place 1 teaspoon onion jam on the wide end of each triangle. Top with 1 cheese square and 1 cocktail wiener, then roll up. Put pig in a blanket seam side down on prepared baking sheet. Repeat with remaining ingredients.
• Brush pigs in a blanket with egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Bake for 20-25 minutes or until puffed and golden, rotating the baking sheet halfway through baking. Serve hot.

Notes

The balsamic onion jam can be prepared up to 1 week in advance.