Pigs in a Blanket

Name: Pigs in a Blanket
Yield: 2 dz.
Ingredients: 2 tbsp. butter; 1 large yellow onion; 1/2 tsp. kosher salt; 1/4 tsp. Black pepper; 1 egg; 1 frozen all-butter puff pastry dough; 4 pork hot dogs or beef hot dogs; Chinese hot mustard

Published: Feb 16, 2011

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Yields:

2 dz.

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Caramelized onions and hot dogs are finger-food ready when wrapped in rich butter pastry.

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Directions

1. Step 1Preheat 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.
2. Step 2In 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.
3. Step 3Remove 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.
4. Step 4Brush 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.