Savory Whole Chorizo Serrano gets wrapped in golden, sesame-topped puff pastry and baked until crisp and flaky. Serve warm with a quick hot honey and whole-grain mustard dip for the perfect sweet, spicy, salty bite.

Ingredients:

• For the corn:
  

  • 8 oz Whole Chorizo Serrano
  • 1 sheet pre-made puff pastry, thawed
  • 1 egg
  • ½ tsp chili powder
  • 2 tbsp sesame seeds
  • Flaky sea salt
    

  
  

  For the sauce:

  • ¼ cup hot honey
  • 2 tbsp whole-grain mustard
    

Directions:

1. Prep the oven. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll the pastry. On a lightly floured surface, roll the puff pastry into roughly a 10-inch square. Cut it in half lengthwise, then cut each half into 10 strips, about 1 inch wide and 5 inches long.
3. Cut the chorizo. Slice the Whole Chorizo Serrano into bite-sized pieces, roughly the same length as the pastry strips.
4. Make the egg wash. Whisk the egg with the chili powder. Brush each strip of puff pastry lightly with the egg wash.
5. Wrap it up. Place a piece of chorizo at the end of each pastry strip and roll it up, finishing seam-side down.
6. Top them off. Arrange the wrapped chorizo on the prepared baking sheet. Brush the tops with the remaining egg wash, then sprinkle with sesame seeds and flaky sea salt.
7. Bake. Bake for 18–20 minutes, until the pastry is puffed and deeply golden.
8. Make the dip. While they bake, stir together the hot honey and whole-grain mustard.
9. Serve + dip. Serve the pigs in a blanket warm with the sweet-spicy dipping sauce on the side.