Piggy Panuozzo

Piggy Panuozzo

What to know?

  • 450 degrees
  • Meat
  • 1-2
  • 3 hours
Method

Nobody needs an excuse to buy (or eat!) extra pigs in blankets in December- but if you do, this is the best excuse!

Soft Neapolitan dough baked to perfection in Roccbox, awesome pigs in blankets and the best curry ketchup outside a German Christmas market, make this the best savoury festive treat around!

Step 1;

To make the curry ketchup, pop the cloves, curry powder, paprika and cinnamon in a blender and whizz to a powder. Add the onion and garlic to the blender and whizz till you have a paste.

Step 2;

Add a lug of olive oil to a saucepan on medium heat and add the paste. Cook out for around 4 minutes, stirring regularly and add a little more oil if required. Add the sugar and honey and continue to cook for a couple of minutes before adding the vinegar and stirring well.

Step 3;

Pour the water into the pan and stir well with a wooden spoon, scraping the bottom as you do so to pull off all the fond at the bottom of the pan.

Step 4;

Add the remaining ingredients and turn the heat down to low and let blip away for a few minutes before blending till smooth.

Step 5;

Turn a preheated Roccbox down to its lowest flame setting and pre heat a pan with a splash of oil in. Add the pigs in blankets to the hot pan and cook in Roccbox, shaking occasionally, for 5-6 minutes.

Step 6;

Add a splash of Worcestershire sauce and maple syrup to the sausage pan before chucking in a few sprigs of thyme. Use a spoon to toss the sausages in the maple and worcester and leave to one side.

Step 7;

Split a 230g Neapolitan dough ball in half and press on half open into a slipped shape. Turn the flame back up on Roccbox and launch the dough into the oven. Bake for around 90 seconds, turning as required.

Step 8;

Use scissors to cut down one long side of the panuzzo and open it up like a book. Spread in a generous amount of the curry ketchup before adding the pigs in blankets and sprinkling over a little extra curry powder.