Air Fryer Pigs in Blanket Toad in the Hole
Welcome to your new Christmas staple. The pigs in blanket toad in the hole – air fryer edition.
This is the meal you make when you’re feeling super festive, you’ve smashed half a bottle of mulled wine and have Mariah Carey on full blast. Christmas has arrived but you can’t commit yourself to a full-on roast dinner and you can’t crack open the party foods just yet, so THIS toad in the hole is what you make and I’ll explain why…
- Minimal ingredients yet maximum taste. Plus, the recipe is super simple which I love!
- By using an air fryer you’re saving time, energy and y0u the yorkshires get the beautifully crisp edge!
- It’s so much less effort than a roast dinner but you’re still getting all those good bits, and by good bits I mean the iconic pigs in blankets.
So, what more do you need to know? It’s delicious and should absolutely be doused in gravy and cranberry sauce. Enjoy this in the run up to the big day and don’t look back.
For more Christmassy inspired recipes, check out my Festive Faves page for air fryer mince pies, marmite sprouts, dry-brined turkeys and a load of spuds. Scrap ‘Potato Queen’, I wanna be Mrs Claus.
Ingredients
- 6 pork chipolatas
- 3 tbsp vegetable oil
- 6 rashers smoked streaky bacon
- 60g plain flour
- 60ml milk
- 1 large egg, beaten
- Fresh rosemary
Method
- First, make your yorkie batter. Whisk the eggs into the flour and pour in the milk. Season generously with salt and black pepper, then finely chop your rosemary and whisk this through the batter. Cover with cling film and leave to rest in the fridge for 1 hour.
- Wrap the bacon around the chipolatas and put in the air fryer for 10 minutes at 180ºc/350ºf to start to get some colour on them.
- Pour the oil into a dish that will fit comfortably in your airfryer - we used a round cake tin. When the chipolatas come out, put the dish in to start heating the oil.
- After 10 minutes the oil should be hot, so pour in the yorkie batter and add in the chipolatas.
- Cook for 15 minutes on 180ºc/350ºf until golden, puffed up and crispy. Serve with your favourite potatoes, veg and plenty of gravy.