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Pigs in a Blanket

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2 tablespoons butter

1 large yellow onion, thinly sliced

1/2 teaspoons kosher salt

1/4 teaspoons black pepper

1 egg

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1 9- by 9-inch piece, frozen all-butter puff pastry dough, thawed but still very cold

4 5-inch pork hot dogs or beef hot dogs

Chinese hot mustard, or other favorite mustard, for dipping

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.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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