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Recipe: Posh Pigs in a Blanket (via Serious Eats)

I read a lot of food blogs because I love to try new ideas in the kitchen, and one of the best foodie blogs out there is probably Serious Eats. Some of the posts aren’t relevant to me when they review restaurants across the US, but I still always find it interesting. SE has several recurring serials, including one called “French in a Flash“, a series of easy French recipes.

About a week or so before the super bowl, an entry appeared for Hot Dog Vol-au-Vent. The creator of the recipe describes the dish as similar to Saucisson en Croûte, which is similar to a UK sausage roll. You know what I call it? Posh (American) Pigs in a Blanket.

The reason I add the “American” marker is because UK Pigs in a Blanket are different from US ones. In the UK, most people when they describe making Pigs in a Blanket are referring to sausages wrapped in bacon. I myself made these at Christmas when I had my “rescued Christmas” dinner as they are a staple on the UK Christmas table. In the US, however, Pigs in a Blanket are usually made from hot dogs or “little smokies” and involve a tube of Pillsbury Crescent Rolls.

When I spotted the Vol-au-Vent recipe, I was curious and thought I would give it a go, but the recipe calls for onion (which I’m allergic to) and something called fleur de sel. A quick google search revealed that fleur de sel is French sea salt. I did not have any French sea salt, but I did have a canister of Saxa sea salt, so that would just have to do. As for the hot dog part – please don’t buy hot dogs in a can. At least go for the ones sold in the cooked meats aisle, like Hessey’s.

Here’s how you make my version of Posh Pigs in a Blanket.

You will need:

One sheet of puff pastry, thawed and unrolled (I bought a “light” version from Tesco)
16 pieces of hot dogs (you can cut 8 in half, or cut 5 into thirds and only make 15 – I did this and wrapped up the spare bit of pastry with just some mustard. Yum.)
Your favourite mustard (ours is Estragon Senf we brought back from Austria)
1 egg
poppy seeds
sea salt

Preheat the oven to 200C.
Take your sheet of puff pastry, and cut it in half horizontally (I used my pizza cutter), then cut each half into 8 strips.
Give each strip a dot of mustard (however much you’d like), and then roll each strip around a piece of hot dog. Place the wrapped hot dogs seam side down on a baking sheet.
Give the egg a whisk and use a pastry brush to give the tops an egg wash.
Sprinkle with poppy seeds (I used about 2 teaspoons) and sea salt.
Bake for 25-30 minutes until pastry is golden brown.

My husband enjoyed these so much he informed me that I had to make them again!

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