Pigs in a Blanket
Pigs in blankets—hot dogs baked in squares of buttery, flaky pastry—are things we think of making for the kids, then end up scarfing ourselves. In other words, their appeal is ageless. Maybe, when you were small, your mom used canned biscuit dough. All-butter frozen puff pastry is even better, baking up light and remarkably delicate—not a word that usually springs to mind in discussions of pigs in blankets. Serve these still slightly warm, with something nice for dipping: Fig Mustard, Sweet Hot Mustard, or (for the little ones) Honey Mustard.
- Flour, for dusting your work surface
- 1 (14-ounce) box frozen all-butter puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 1 pound mini hot dogs (about 30)
- Poppy seeds and/or sesame seeds (optional)
1Preheat the oven to 450°F. Line two baking sheets with parchment paper or nonstick baking mats and set aside.
2On a lightly floured work surface, roll the sheet of puff pastry into a rectangle measuring 14 inches by 11 inches. Cut lengthwise into seven 1 1/2–inch-wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
3In a small bowl, whisk the egg and water together to form an egg wash. Dip a finger into the egg wash and smear a small amount across the top edge of one of the pastry rectangles. Place a mini hot dog on the other end, and roll to enclose it; transfer to a baking sheet. Repeat with the remaining hot dogs and pastry, arranging them on the baking sheets in a single layer, without touching. Brush the tops with the remaining egg wash and sprinkle with seeds, if using. Transfer to the refrigerator and chill for 15 minutes.
4Bake until puffed and golden brown, about 20 minutes. Let them cool briefly before serving with your favorite dipping sauce or sauces.
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