Pigs in a Blanket
Author: Nicole
Ingredients
  • 1 package ready-rolled puff-pastry sheets (approximately 17.3 ounces which gives you 2 sheets, approximately 10 x 9-1/2 inches), thawed if frozen
  • 1 egg
  • 16 hot dogs (your choice)
  • ½ cup Dijon mustard
  • ½ cup whole grain mustard
  • 2 tablespoons sour cream
Instructions
  1. Preheat the oven to 425˚F. Line a large cookie sheet (or two medium cookie sheets) with parchment paper and set aside.
  2. Roll out one of the rectangular puff-pastry sheets to make it just a little bit thinner, stretching the long side rather than the short side as you roll. Cut the rectangle into quarters, then cut each rectangle in half lengthwise, to give 8 small pastry strips in total. You may need to roll each strip of pastry a little more to make sure it wraps snugly around your hot dog. The ends of the hot dogs should be exposed.
  3. Beat the egg in a small bowl and paint each pastry section with the egg wash.
  4. Sit a hot dog horizontally on the left-hand side of one of the pieces of pastry and roll it up until it just seals. Repeat with the remaining 7 small pastry strips. Then roll out the second sheet and repeat. You will have 64 ‘pigs’ when you’re done.
  5. Cut each rolled frank into 4 small pieces, pressing the pastry back around the hot dog if it comes loose. Place on the prepared cookie sheet with the sealed bit down to prevent it springing open.
  6. Glaze (paint) the pigs in blankets with the egg wash.
  7. Transfer to the oven and cook for 15 to 20 minutes. The pastry should have puffed up a little and turned golden.
  8. Meanwhile, mix the wholegrain mustard, Dijon mustard and sour cream in a small bowl.
  9. Transfer the cooked pigs in a blanket to a platter. Serve warm with the dipping sauce.
Notes
* The hot dogs in their pastry can be assembled 1 day in advance. Put cut-up pigs in a blanket on the prepared cookie sheet(s) but do not glaze the outside. Cover with plastic wrap and refrigerate until needed. Store egg wash in a covered container in the refrigerator. Store the prepared dipping sauce in a covered container in the refrigerator. Glaze before baking per the recipe instructions.
* You may have extra mustard dipping sauce. If you do, try it on sandwiches. It will keep for a few weeks refrigerated.
Recipe by Riegl Palate at https://www.rieglpalate.com/pigs-in-a-blanket/