Hors D'Oeuvre Pigs-In-Blankets Recipe - Cooking Index
Hors D'Oeuvre Pigs-In-Blankets Recipe - Cooking Index
| 1 | Frozen puff pastry - (1/2 lb) - available in most | |
| Major supermarkets | ||
| 2 | Cocktail frankfurters | |
| 2 | Eggs (large) | |
| Sesame seeds | ||
| Caraway seeds | ||
| Poppy seeds | ||
| Cumin seeds | ||
| Dried onion flakes | ||
| Orange Mustard Glaze Variation | ||
| 1/2 cup | 118ml | Orange juice |
| 2 tablespoons | 30ml | Sherry |
| 2 tablespoons | 30ml | Brown sugar |
| 1 tablespoon | 15ml | Spicy brown mustard |
| Spicy Cheese Variation | ||
| Grated Parmesan | ||
| Cayenne |
Thaw the puff pastry according to package directions.
Preheat the oven to 375 degrees.
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 1/8-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.
This recipe yields 24 hors d'oeuvres.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8920)
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