Pigs In A Blanket With Homemade Pastry Dough Recipes

PIGS IN A BLANKET (FROM SCRATCH)

Steps:

• Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
• Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
• Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
• Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
• With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
• Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
• One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
• Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.

PIGS IN A BLANKET

Steps:

• Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
• Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
• Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
• Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
• Heat oven to 350 degrees. Line a baking sheet with foil.
• Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
• Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.

PIGS IN A BLANKET WITH HOMEMADE DOUGH

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add the egg, shortening, salt, remaining sugar and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog., Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. , Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown.

PIGS IN A BLANKET

Steps:

• Set the pastry sheets out to thaw. Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg in a small bowl with a fork.
• Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10x14-inch rectangle. Trim a bit off the edges to make sure they're straight. Cut the rectangle into 7 (2x10-inch) strips. Stack the strips on top of each other, making sure to match up the edges.
• With the long side facing you, cut off and discard about 1-inch from the left and right ends of the stack on the diagonal (make sure both cuts are slanted in the same direction). Then, cut the stack crosswise, using the same diagonal cuts, into 3 (about 3-inch long) sections (yielding 21 pieces of pastry). Repeat with the remaining pastry sheet, making 42 pieces in all.
• Place 1 piece of pastry on the work surface, with a pointed end facing you. Place 1 sausage crosswise across the center of the pastry. Brush the pointed end farthest from you with the egg. Starting at the end closest to you, roll the pastry around the sausage and press to seal. Repeat with the remaining sausages and pastry. Place the wrapped sausages onto the baking sheets. Brush with the remaining egg.
• Bake for 15 minutes or until the pastries are golden brown. Serve with your favorite hot dog condiments.
• For additional flavor and texture, after brushing the unbaked pastries with the egg, sprinkle with sesame seeds, poppy seeds and/or sea salt or finely shredded Cheddar cheese, then bake as shown. Or try brushing on some sweet pickle relish, it bakes up like little pickle chips on the outside!
• Ingredient Note: The number of cocktail smoked sausages in a 14 ounce package may vary, so don't worry if the pieces of pastry and the number of sausages don't match exactly.

PIGS IN A PUFF PASTRY BLANKET

Steps:

• Preheat oven to 425 degrees.
• Lightly dust a work surface with flour and roll out the puff pastry to about 1/8-inch thick.
• Cut the dough into small triangles 2 inches wide along one side.
• Brush the sausage pieces with the mustard.
• Place a sausage along one edge of the puff pastry and roll it around the sausage.
• Brush with some of the egg wash and sprinkle with salt and pepper.
• Repeat with all the sausages and puff pastry triangles.
• Transfer to a parchment-lined baking sheet and bake for about 20 minutes.
• Serve warm.
• Makes about 24 appetizers.

PIGS IN A BLANKET WITH HOMEMADE PASTRY DOUGH

Steps:

• In a large bowl, combine flour, sugar and baking powder. Cut in shortening and butter until mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until dough forms a ball. Divide dough into three portions. Refrigerate until chilled., Meanwhile, for filling, in a large bowl, combine Zwieback crumbs, salt and pepper. Crumble beef and pork over mixture and mix well. Shape rounded tablespoonfuls of meat mixture into 3-in. logs; set aside., Preheat oven to 350°. On a floured surface, knead one portion of dough 8-10 times. Roll dough to 1/8-in. thickness; cut with a floured 3-in. round cutter. , Place one log in the center of each circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Reroll scraps. Repeat with remaining dough and filling., Place on greased racks in shallow baking pans. Bake 35-40 minutes or until a thermometer reads 160°. Serve with mustard if desired.