It used to be that a cocktail party wasn’t quite complete without a tray of pigs in a blanket at the ready. My parents carried on that tradition into my childhood. Popular in Dutch communities in the twentieth century, this dish made its way into America’s increasingly diverse cuisine.
- Yield: 24 pieces
- Preparation Time: 20 Minutes
- Cooking Time: 20 Minutes
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons Dijon mustard
- 0.33 cup shredded cheddar cheese
- 1 large egg, beaten with 1 tablespoon water
- 32 mini hot dogs
- Poppy seeds
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Dust a work surface with flour. Place the pastry on the work surface and roll it out into a 13-inch square.
- Spread the mustard evenly over the pastry, then sprinkle the cheddar cheese over the top.
- Cut 8 strips from the square, then cut across 3 times to make 24 strips.
- Brush the edges of the dough with the egg.
- Roll each mini hot dog in one strip of dough. Place on the prepared baking sheet seam-side down.
- Brush the top of each with the egg and sprinkle on some poppy seeds.
- Bake for 20 minutes, until the pastry is puffy and golden brown. Serve.