Pigs in a Blanket with Black Pepper Pastry

July 25, 2020
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These might be one of the least healthy recipes I’ve posted in a long while, but what the heck?! There is something so good about an all-beef Kosher hotdog, wrapped in puff pastry that’s been brushed with a brown sugar-honey-mustard glaze. Are ya with me?

I don’t really love the little cocktail hotdogs…they tend to get kinda dry when they are in the oven long enough for the pastry to bake. But if you take a good Kosher hotdog and cut it into 3rds, you have a winner.

There aren’t a lot of tips for this recipe except to say that these make substantial size appetizers. They aren’t little pop-in-your-mouth bites…figure 2 bites each. That’s an extra bite of deliciousness in one app…works for me!

Oh, and use all-beef hotdogs…I just feel that they have the best flavor.

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Pigs in a Blanket with Black Pepper Pastry

Makes: 12 servings

Prep Time: 15 minutes

Bake Time: 30 minutes

Total Time: 1 hour

Ingredients

Canola oil, for greasing 
1 & 1/2 tbsp unsalted butter 
1 & 1/2 tbsp packed light brown sugar 
1 tbsp honey 
1/4 cup Dijon mustard 
One (12- to 14-ounce) sheet of thawed frozen all-butter puff pastry 
Flaky sea salt
Coarsely ground black pepper 
4 long (about 8 inch) hot dogs, cut into thirds 
1 egg beaten with 1 tablespoon milk

Instructions

Preheat the oven to 375°F. Lightly oil a large baking sheet. In a small saucepan, melt the butter with the sugar and honey over moderate heat. Remove from the heat and whisk in the Dijon until smooth. Let the glaze cool completely.  

On a lightly floured work surface, unfold the puff pastry and roll out to a 12-inch square.  Cut the dough in half, then cut each half into 6 triangles. Brush 1 triangle with the glaze and season with coarsely ground black pepper. Put 1 piece of hot dog on the wide end of the triangle, then loosely roll up. Put the pig in a blanket seam side down on the prepared baking sheet. Repeat with the remaining triangles, glaze and hot dogs. Brush the pigs in a blanket with the egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Refrigerate for 15 minutes. 

Bake the pigs in a blanket for 30 to 35 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot.

Recipe from Food & Wine