The Pig Dip Recipes

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PIGS IN A BLANKET WITH SPICY HOT DIP



Pigs in a Blanket with Spicy Hot Dip image

Provided by Alex Guarnaschelli

Time 1h30m

Yield 55 pieces

Number Of Ingredients 9

2 pounds (about 55 pieces) mini hot dogs
2 large egg yolks
All-purpose flour, for rolling the pastry
One 17 1/2-ounce box frozen puff pastry, thawed
Spicy Hot Dip, recipe follows
4 tablespoons dry mustard powder
4 tablespoons Dijon mustard
2 tablespoons honey
1 to 2 tablespoons hot sauce, such as Tabasco

Steps:

  • Use a paring knife to cut 2 to 3 diagonal slashes in each of the hot dogs.
  • Whisk the egg yolks with a splash of cold water in a small bowl for the egg wash.
  • Sprinkle some flour on a flat surface. Roll out the puff pastry sheets one at a time and cut strips that are about three-quarters of the thickness of the hot dogs. Roll each hot dog in a single layer of pastry and use some egg wash to seal them shut. Place each wrapped piece seam-side down on a baking sheet, leaving some distance between each for even browning. Refrigerate for at least 30 minutes.
  • Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
  • Bake, rotating and switching the positions of the baking sheets halfway through, until the pastry is golden brown, 25 to 30 minutes. Serve with Spicy Hot Dip on the side.
  • Whisk the dry mustard with 1/2 cup warm water in a medium bowl until smooth. Whisk in the Dijon mustard, honey and hot sauce.

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