Method

• Preheat the oven to 200C/180Cfan/Gas6.
• In a small bowl combine 25g mozzarella or Cheddar cheese, the Dijon mustard and Black Garlic Paste.
• Place the ready rolled puff pastry onto a board. Using a medium sized plate as a guide cut out a circle approximately 21.5cm in diameter. Using a knife or a pizza cutter divide the pastry circle into 12 equal sized triangles. 
• Place a third of a rasher of bacon on to each triangle.
• Place a small amount of the cheese mixture and one third of a clove of Black Garlic onto each rasher of bacon. Press the mixture down into the bacon. 
• Place one sausage at the wider end of the pastry triangle. Lightly brush the triangle with beaten egg to help seal the ‘blanket’. Tightly roll the bacon/sausage in the pastry towards the centre of the circle. Repeat with the remaining sausages. 
• Brush the top of each pastry with a little beaten egg. Use the remaining cheese (25g) to sprinkle over each pastry blanket followed by a light dusting of smoked paprika. 
• Transfer the ‘pigs in blankets’ (with the tip of the triangle underneath), onto a non-stick baking tray. Bake for 25 to 30 minutes until the pastry is golden and the sausages are lightly brown. 
• Use a palette knife to remove the pigs in blankets from the baking sheet.

To Serve: serve warm with BGK’s Black Garlic Ketchup. Perfect as an accompaniment to BGK’s Black Garlic Christmas Stuffed & Rolled Turkey.