Puff Pastry Pigs in a Blanket

 


1 pound frozen puff pastry

Flour, for dusting

1 egg, beaten

8 uncooked jumbo all-beef kosher hot dogs, cut in half lengthwise

2 tablespoons grainy mustard (or Dijon), optional

1 small handful fresh herbs, such as thyme, marjoram, or chopped rosemary, optional 

Kosher salt, for sprinkling



Optional Topping

2 tablespoons melted butter

1 teaspoon garlic powder

1 tablespoon sesame seeds


Optional Honey–Brown Sugar Glaze

¼ cup honey

2 tablespoons brown sugar

1 tablespoon Dijon mustard

1 teaspoon soy sauce


Mix all glaze ingredients together in a small bowl.

After the pigs in a blanket have baked for 12–15 minutes, brush the glaze over the tops.

Return to the oven and bake 2–3 minutes longer.

Instructions


Preheat the oven to 400°F.

Defrost the puff pastry according to package directions. Roll it out on a floured surface to a rectangle about 19” × 12”. Cut the rectangle in half lengthwise, then cut each half into eight equal pieces for 16 total rectangles.

Spread a small amount of mustard on the top third of each pastry rectangle. Lay half a hot dog on the mustard and sprinkle with herbs. Brush the opposite end with a little beaten egg, then roll the sausage up in the pastry and seal the ends. Chill the rolls in the refrigerator for 15–20 minutes.

Remove from the refrigerator. Prick the tops with a fork, brush with the remaining beaten egg, and sprinkle with kosher salt.

Bake for 25–30 minutes, or until golden brown and crisp.


If using optional topping:

Mix melted butter and garlic powder. Brush over the wrapped sausages, then sprinkle with sesame seeds before baking.


If using optional glaze:

After 12–15 minutes of baking, brush the glaze on top and return to the oven for 2–3 minutes.

Serve warm or at room temperature with mustard or the creamy mustard dip.

Creamy Mustard Dip

¼ cup (2.8 oz / 80 g) spicy brown or dijon mustard

⅓ cup (3 oz / 86 g) sour cream

1 teaspoon honey

Pinch of kosher salt

Pinch of cayenne pepper (or more to taste)


Stir the mustard, sour cream, and honey together until smooth. Season with salt and cayenne to taste.

Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne  Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Tropical Cream Pie

Image
  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...
Read more