Pigs in Blankets Recipe

from The Instant Air Fryer Bible by Bruce Weinstein and Mark Scarbrough

For all Vortex and Omni models

Makes about 30 pigs in blankets


One 17.3-ounce box of ready-to-bake frozen puff pastry (2 sheets), thawed

30 cocktail franks (about 12 ounces)

Ketchup, barbecue sauce, or sweet red chili sauce for dip

  1. Unfold one of the sheets of puff pastry. Set it on a clean, dry cutting board or work surface. Cut the sheet widthwise into three equal strips. Cut each of these strips the short way into five equal rectangles. Repeat with the second sheet of puff pastry.
  2. Set one rectangle on your work surface, put a cocktail frank at the short end, and roll the frank up in the dough. Set the package aside seam side down. Repeat with the remaining 29 rectangles and franks.

3. Set the machine to AIR FRY. Set the temperature to 375°F and the time to 14 minutes (which will be a little more than you need). Press START.

4. When the machine beeps, indicates ADD FOOD, or is heated to the proper temperature, set the wrapped franks seam side down in the basket or on the tray. There must be at least 1 inch of space around each wrapped frank. Use separate trays or work in batches as necessary.

5. Air-fry, undisturbed and ignoring any TURN FOOD indicator, until the pastry is puffed and golden brown, about 10 minutes. If you’ve used multiple trays, swap them top to bottom at about the halfway point in the cooking process.

6. Turn off the machine and use nonstick-safe kitchen tongs to transfer the pigs in blankets to a fine-mesh wire rack. Cool for at least 5 minutes before serving warm with the dipping sauce of your choice. They’ll stay crisp at room temperature for about 1 hour.


• Brush the dough with spicy brown mustard before air-frying the pigs in blankets.

• Or beat a large egg in a small bowl until smooth. Brush the egg all over the pastry, then sprinkle the top of each bundle with a few caraway seeds before air-frying.