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Pigs-in-a-Blanket with Chorizo, Membrillo, and Manchego

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These chorizo pigs in blankets offer a sophisticated, Spanish-inspired twist on the classic party favourite. By swapping traditional sausages for spicy, succulent chorizo and adding the refined flavours of sweet membrillo and salty manchego cheese, you create a vibrant snack that is sure to be the highlight of any gathering. The contrast between the crisp, buttery puff pastry and the smoky pimentón topping provides a wonderful texture and depth of flavour in every bite.

As a high-protein option for your buffet table, these savoury pastries are as practical as they are delicious. Chilling the dough before baking ensures the pastry stays light and flaky, making them a reliable choice for hosting. Serve these warm from the oven as a substantial canapé or a festive starter alongside a glass of chilled sherry or a crisp cider.

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Ingredients for Pigs-in-a-Blanket with Chorizo, Membrillo, and Manchego

  • 1 large egg

  • One 14- to 475g box puff pastry (preferably all-butter puff, see Cook's Note), thawed according to package directions

  • 900g fully cooked chorizo-style sausage (not dried Spanish-style chorizo), halved lengthwise if thick, cut into 32 pieces (about 2 1/2 inches each)

  • 50g membrillo (quince paste)

  • 40g grated manchego cheese, plus more for sprinkling

  • Pimentón (smoked Spanish paprika), for sprinkling

How to make Pigs-in-a-Blanket with Chorizo, Membrillo, and Manchego

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Preheat the oven to 204°C. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.

If using a 475g package of puff pastry, roll each sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.

Spread the centre of each piece of pastry with 1/2 teaspoons membrillo and top with 1/2 teaspoons manchego. Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose. Place on parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional manchego and pimentón. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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