Touchdown! We rarely eat hotdogs but a plate of these little pigs in blankets were gone in minutes. They’re easy to make and scored high marks with resident tasters. The puff pastry was tender on the inside and crispy on the outside. I dunked mine in honey Dijon mustard but two members of the family reached for the ketchup bottle.
The idea’s not new but the technique is a little different. Different enough that it caught my attention during my first pass through the current (February, 2014) issue of Martha Stewart Living magazine. I loved that you spread a little mustard on the puff pastry before you roll them up. I also liked the do-ahead factor of making them in advance, freezing them and then popping them in the oven at the last minute!
All-purpose flour, for dusting work surface
2 sheets puff pastry, thawed according to package directions
Honey Dijon mustard
18 fully-cooked sausages (each about 5 inches long), such as hot dogs, chicken sausages or Andouille
1 large egg, beaten
Maldon sea salt, poppy seeds or sesame seeds for sprinkling (optional)
Mustard and/or ketchup for serving
On a lightly floured surface, roll each pastry sheet out to a 12-inch square. Cut square into 4-inch squares. Lightly brush lower half of each square with mustard. Center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with salt, poppy seeds or sesame seeds. Cut each at an angle into thirds. NOTE: At this point you can freeze pigs in blankets on a parchment-lined baking sheet.
Preheat oven to 400 degrees. Place pigs in blankets (frozen or not) 1-inch apart on parchment-lined baking sheet. Bake until pastry is puffed and golden brown, about 25 minutes.