Hors d'oeuvre pigs-in-blankets

Yield: 1 Servings

Measure Ingredient
1 \N Sheet (1/2 pound) frozen puff pastry, available in most major supermarkets
2 \N Dozen cocktail frankfurters
2 larges Eggs
\N \N Sesame seeds
\N \N Caraway seeds
\N \N Poppy seeds
\N \N Cumin seeds
\N \N Dried onion flakes
\N \N Orange-mustard glaze variation:
½ cup Orange juice
2 tablespoons Sherry
2 tablespoons Brown sugar
1 tablespoon Spicy brown mustard
\N \N Grated parmesan
\N \N Cayenne


Thaw the puff pastry according to package directions.

Preheat the oven to 375 degrees F.

Rinse and pat the frankfurters dry. In a small bowl lightly beat together the eggs.

On a lightly floured surface roll out the puff pastry to a rectangle measuring 12- by 10-inches and an ⅛-inch thickness. With a sharp knife or pizza cutter cut the rectangle into twelve 2- by 5-inch rectangles. Then cut each rectangle in half on the diagonal to form 24 triangles.

Variation 1: Place a frankfurter at the base of a triangle of puff pastry and roll up. Place on a baking sheet. Brush each roll-up with the egg wash and sprinkle with sesame, caraway, poppy, or cumin seeds or with dried onion flakes.

Variation 2: To make the glaze, in a small saucepan combine the orange juice, sherry and brown sugar and bring to a simmer. Cook the glaze until slightly thickened. Stir in the mustard and remove from heat. Brush each puff pastry triangle with the glaze before rolling up around the frankfurter. Place on a baking sheet.

Variation 3: Before separating the puff pastry into the individual triangles sprinkle with grated Parmesan and cayenne. Gently press the cheese into the puff pastry and then roll up a triangle around each frankfurter. Place on a baking sheet. Brush each roll-up with the egg wash and sprinkle with grated Parmesan and sprinkle with a little cayenne.

Bake the roll-ups for 12 to 15 minutes or until puffed and golden brown.

Serve immediately.

Yield: 24 hors d'oeuvres

Recipe by: Cooking Live Show #CL8920 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997

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