Pigs in a Blanket w/ Black Pepper Pastry (Finger Food)

By stancec44

Jen Pelka of San Francisco’s The Riddler loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard and fresh black pepper before rolling up with the hot dogs and baking them.

The unbaked pigs in a blanket can be refrigerated overnight.

Ingredients

• Canola oil, for greasing
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons packed light brown sugar
• 1 tablespoon honey
• 1/4 cup Dijon mustard
• One 12- to 14-ounce sheet of thawed frozen all-butter puff pastry
• Flaky sea salt
• Coarsely ground black pepper
• 4 long (about 8 inch) hot dogs, cut into thirds
• 1 egg beaten with 1 tablespoon milk

Details

Servings 12
Adapted from foodandwine.com

Preparation

Step 1

Step 1
Preheat the oven to 375°. Lightly oil a large baking sheet. In a small saucepan, melt 
the butter with the sugar and honey over moderate heat. Remove from the heat and whisk in the Dijon until smooth. Let the glaze cool completely. 


Step 2
On a lightly floured work surface, unfold the puff pastry and roll out to a 12-inch square. 
Cut the dough in half, then cut each half into 6 triangles. Brush 1 triangle with the glaze and season with coarsely ground black pepper. Put 1 piece of hot dog on the wide end of the 
triangle, then loosely roll up. Put the pig in a blanket seam side down on the prepared baking sheet. Repeat with the remaining triangles, glaze and hot dogs. Brush the pigs in a blanket with the egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Refrigerate for 15 minutes.


Bake the pigs in a blanket 
for 30 to 35 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot.