These Over-the-Top Pigs in Blankets are one of the appetizers I demonstrated for my recent Appetizer class.
This recipe is a twist on a previous one I posted called “Pigs in a Blanket with Black Pepper Pastry”. You can check it out here.
Over-the-Top Pigs in Blankets (adapted from Food and Wine online)
Ingredients
One-14-ounce sheet of thawed all-butter puff pastry
(preferably Dufour Puff Pastry, available at Whole Foods. Other options are Trader Joe’s Puff Pastry and Pepperidge Farm Puff Pastry )
Everything seasoning (available at Trader Joe’s)
Flaky Sea Salt (optional)
Canola oil for greasing the pan or line the sheet pan with parchment paper
For Mustard (for glaze and serving). Double the recipe if you want extra for serving.
1 and ½ tablespoons unsalted butter
1 and1/2 tablespoons light or dark brown sugar
1 tablespoon honey
2 tablespoons spicy brown mustard (such as Gulden’s)
2 tablespoons Dijon mustard
For the Pigs in Blankets
Six 6-inch GrassFed Polish Sausage, cut into thirds to give you 16 2-inch pieces (with 2 pieces left over).
(I prefer Teton Water Ranch Brand available at Costco. They are not too spicy and taste like a most delicious all-beef hot dog).
1 whole egg, beaten with 1 tablespoon milk (for egg wash)
How to Make it
Preheat the oven to 375 degrees F
Lightly oil the baking sheet, or line with parchment paper
In a small saucepan, melt the butter with the sugar and honey over moderate heat.
Remove from the heat and whisk in the mustards until smooth. Let the glaze cool completely.
On a lightly floured work surface, unfold the defrosted puff pastry carefully and roll to smooth out to about 12 by 14 to 16 inches.
With a very sharp knife or preferably a pizza cutter, cut the dough in half vertically to give you two 6-inch pieces.
Then cut across the entire width into four equal sections, giving you a total of 8 rectangles.
Cut each rectangle diagonally in half, giving you a total of 16 triangles.
To Assemble
Brush each triangle with the mustard glaze.
Place one piece of hot dog on the wide end of the triangle, and then loosely roll up, pressing gently to seal.
Place the pigs in a blanket seam side down on the prepared sheet pan.
Repeat with the remaining triangles, glaze and hot dogs.
Brush the top of each with the egg wash and sprinkle the Everything Seasoning liberally on top. Optional: sprinkle a bit of Sea Salt on too.
Refrigerate for 15 to 30 minutes before baking.
Bake the pigs in a blanket for 30 to 35 minutes, until puffed and golden; rotate the baking sheet halfway through baking.
Serve hot, with extra mustard for dipping.
MAKE AHEAD: The unbaked pigs in a blanket can be refrigerated overnight, or flash frozen and placed in a freezer bag or covered container until ready to bake.
Yum yum!!!