Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Pigs In Blankets, Cranberry and Deep-fried Brie Salad with Toasted Pecans

by The Jolly Hog from Pigs in Blankets

Turn your leftover Christmas pigs in blankets into a heavenly seasonal salad complete with brie, cranberry and toasted pecans.

From the book

The Jolly Hog


What better way to enjoy a salad than topping it with little sausages and oozy, melty deep-fried cheese? Add a sticky, sweet cranberry dressing and toasted nuts and it’s a vibrant salad that can be devoured all year round.

Read more Read less


For the salad:
10 The Jolly Hog Pigs in Blankets
140g salad leaves
60g good-quality dried cranberries
50g pecans, toasted
For the brie:
50g plain flour
2 medium free-range eggs, lightly whisked
85g panko breadcrumbs
200g brie (ideally round), cut into 8 equal wedges
1 litre vegetable oil, for deep-frying
For the dressing:
20g cranberry sauce
1 tbsp maple syrup
1 tbsp wholegrain mustard
1 tbsp rapeseed oil
sea salt and black pepper

Don't miss our spring eBook sale!


Preheat the oven to 200°C/180°C fan/gas mark 6. 2 Place the pigs in blankets in a roasting tin and roast in the oven for 25 minutes.

In the meantime, place the flour, eggs and breadcrumbs in three separate, shallow bowls.

First coat a piece of brie in flour, knocking off any excess, then place in the egg bowl and completely coat. Allow any excess egg to drip off, then finally place in the breadcrumbs, patting them gently to ensure they stick to the brie. Place the breadcrumb-coated brie back into the egg and then back into the breadcrumbs for a second coat. Set aside until ready to fry and repeat with the remaining wedges.

When ready to fry, pour the oil into a large, heavy-bottomed saucepan and place over a medium–high heat. To test the oil is hot enough, carefully place a cube of stale bread in the oil and if it instantly sizzles and starts to turn golden, the oil is ready.

Carefully lower the brie wedges into the oil and fry for 2–3 minutes until totally golden – you may want to do this in batches to ensure the oil stays hot.

Once golden, remove the wedges using a slotted spoon and place on paper towels to remove any excess oil.

Make the dressing by placing all the ingredients in a small bowl or mug and gently whisking together. If a thinner dressing is desired, simply add a small dash of water.

When ready to serve, place the salad leaves in a large bowl or serving platter. Dot over the cooked pigs in blankets and fried brie. Sprinkle over the dried cranberries and toasted pecans, breaking some up in your hands for a range of texture.

Finish the salad with the dressing and serve.


Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Pigs in Blankets

Close menu