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KosherEye.com

We do not know why puff pastry enrobed hot dogs are known as "pigs in blankets" - but even though the origin of the name is unclear, it is a popular nosh and simcha treat in homes across the world. Usually served as an appetizer, this classic can be made meat or vegetarian or used as an entree. With the many vegan. sausages and hot dogs now available, anything goes. Add a dipping sauce and everyone's happy!

Note: Yes, we know that these certainly are not our healthiest recipe, however we suggest that all deliciousness can be enjoyed, in moderation. 

Ingredients

2 sheets puff pastry (like the OU parve Pepperidge Farm Brand)
2 lbs. full sized hot dogs (We like A & H brand)
1 teaspoon Dijon or brown deli mustard
Egg wash: 1 egg + 1 teaspoon water, mixed with whisk or fork

Directions 
Sprinkle a bit of flour on a cutting surface. Roll the pastry out to a 12" x 12" square
With a pastry brush, lightly coat entire pastry with mustard.
Use a ruler or tape measure to mark 4" lines all around. Then cut into 4" squares with a pizza cutter or a knife.
Place each hot dog in a 4" square of puff pastry at the end closest to you. Roll up and seal seam by brushing on egg wash.
Slice each pastry covered hot dog into 3 pieces, diagonally.
Place on a parchment covered sheet pan. For optional shine, brush on additional egg wash.
Freeze for future use or refrigerate overnight.

Bake at 375 degrees for about 20 minutes or until done. If baking the frozen hot dogs, time may be a bit longer. These delicious treats are ready when they are puffed and golden brown.
Notes 
After freezing, place in a plastic freezer bag. Freezes well for up to a month
For a simple rolling technique-- watch this short video: https://www.youtube.com/watch?v=RSJFi9af7cQ

Trivia:
Pigs in a Blanket Fun Facts:
The term “pigs in a blanket” often refers to hot dogs such as sausages, cocktail or breakfast/links wrapped in biscuit dough, pancake, or croissant dough, and then baked.
In Israel, the term for this dish is Moshe Ba'Teiva (Moses in the basket)

• The first written record of pigs in a blanket occurs in Betty Crocker’s Cooking for Kids in 1957.
• April 24th is National Pigs in a Blanket Day.
• Pigs in a blanket are also known as devils on horseback, kilted sausages, and wiener winks.
• They are typically small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer or hors d’oeuvre or are accompanied by other dishes in the ‘main course’ section of a meal.
• In the United Kingdom, pigs in blankets are small sausages wrapped up in bacon.
• Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and Canada.

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