What is it they say about not needing to see how sausages get made? Well, you don’t need to see how these get made. There’s really not much to them: you buy a two packages of hot dogs (good quality, please), thaw some puff pastry, whip up some mustard sauce to go with, and there you have it. Instant addictive appetizers. And they are just as happy at a party as they are on a sunday afternoon watching football with you.
Taken from Nigella Kitchen: Recipes from the Heart of the Home by Nigella Lawson. Of which I have an autographed copy I obtained during her book tour late in 2011, marking the first time I met my home cooking heroine.
Pigs in a Blanket + Mustard Dipping Sauce
for the pigs:
- 1 package ready rolled puff pastry sheets (gives 2 sheets, thawed if frozen. i like to thaw mine overnight in the refrigerator)
- 1 egg
- 2 packages hot dogs (for a total of 16 regular-length hot dogs)
for the dipping sauce:
- scant 1/2 cup whole grain spicy mustard
- scant 1/2 cup Dijon mustard
- 2 tablespoons sour cream
Preheat the oven to 425˚F. Roll our 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. What you should be able to do is take these pieces and wrap them snugly around each of your hot dogs.
Beat the egg in a small bowl and paint each pastry section with the egg wash. 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. Then do the same thing with the remaining 7 pastry strips.
Cut each rolled hot dog into 4 small pieces, pressing the pastry back around the sausage if it comes loose (and it will do this on occasion.) Then place on a parchment-lined lipped baking sheet with the sealed bit down to prevent it springing open.
Paint the hot dogs in blankets with the egg wash, and put them in the oven for 15-20 minutes, checking after the 15-minute mark; pastry can burn easily if you’re not careful. The pastry should have puffed up a little and turned golden. You can get on with the other sheet of pastry while the first lot of hot dogs are cooking and repeat the process with the remaining hot dogs.
Mix together the mustards and sour cream and put in little bowls. Or, rather, just one medium sized bowl.
Put the cooked pigs, now in their warm little blankets, on to a plate and serve warm with the dipping sauce on the side.