1 frozen all butter puff pastry dough, thawed but still very cold
4 (5 inch) pork hot dogs or beef hot dogs
Instructions
Preheat oven to 375 degrees. Melt butter in a large skillet over
medium heat. Add onion and cook, stirring occasionally, until soft
and golden brown, 10 to 12 minutes; stir in salt and pepper. Cool,
then finely chop and set aside.
In a small bowl, whisk together 1 tablespoon water and egg to
make an egg wash; set aside. Arrange puff pastry on a clean surface
and cut into 24 triangles, each about 2 inches wide at the bottom
and about 3 inches tall. Transfer to a sheet tray, cover with plastic
wrap, and keep refrigerated while working on step 3.
Remove a few pieces of puff pastry from refrigerator at a time, so
that the rest remain chilled until ready to use. Spoon about 2
teaspoons onion onto a 3-inch end of each puff pastry triangle,
then top with a piece of hot dog. Roll up, starting with hot dog end
first. Along the way, using your fingers or a pastry brush, dab the
puff pastry with a bit of egg wash to help seal. Transfer to a
parchment-paper-lined baking sheet, seam side down.
Brush pigs in a blanket thinly with some of the egg wash and bake
until puffed and golden brown, about 25 minutes. Transfer to a
platter and serve with mustard.
Originally Submitted
2/3/2015
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