Pigs in blankets are a crowd pleasing party favorite. This recipe levels up this classic with a sophisticated puff pastry jacket and internationally inspired flavors.
Course Appetizer
Cuisine American
Keyword Hot Dogs, Korean, Party Food, Puff Pastry, Sausage
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 10
Ingredients
~30Lil Smokies cocktail sausages
1sheetpuff pastry doughfrom the frozen section of the grocery store, thawed
1eggbeaten
everything bagel seasoningfor garnish
toasted sesame seedsfor garnish
Maple Mustard Sauce
2tbspgrainy Dijon mustard
1tbspmaple syrup
Gochujang Ketchup
¼cupketchup
1tbspgochujang paste
½tspsoy sauce
¼tspsesame oil
¼tspgarlic powder
Instructions
Preheat the oven to 425F degrees.
In a small bowl, mix together the Dijon mustard and maple syrup. Stir together until well combined. Set aside.In another small bowl, mix together ketchup, gochujang, soy sauce, sesame oil, and garlic paste. Stir together until well combined. Set aside.
Unfold the thawed puff pastry on a piece of parchment paper. Roll it out with a rolling pin to create a slightly larger rectangle from the puff pastry and to thin out the dough by about 50%. If the dough cracks where the original folds were, just pinch it together and roll over that section to repair it. Use a pizza cutter to cut the puff pastry in half lengthwise.
Spread the mustard sauce on one half of the puff pastry leaving about 1/2 inch clear along the long edges. Spread the gochujang ketchup on the other half of the puff pastry leaving about 1/2 inch clear along the long edges.
Cut each half of the puff pastry into about 12-15 2-inch wide strips (depending on the length of your dough.)
Roll a sausage in each strip of dough, overlapping the dough to cover the entire sausage with just the ends peaking out.
Place the wrapped pigs in blankets on a sheet pan and cover with plastic wrap. Refrigerate for 15 minutes to firm up the puff pastry before baking. This will allow the pastry to get a better puff in the oven.
Combine the beaten egg with a tablespoon of water and stir together. Then, using a pastry brush, brush each pastry with egg wash. Sprinkle the pigs brushed with mustard with everything bagel seasoning. Sprinkle the pigs brushed with ketchup with toasted seasame seeds.
Bake for about 20-30 minutes until the puff pastry has puffed up and is golden brown. Serve with leftover dipping sauces on the side.
Notes
You can find gochujang at a well-stocked grocery store, Asian market, or Amazon.
To prep and store in the refrigerator, after wrapping in puff pastry, but before the egg wash, place on a small baking sheet and cover well with plastic wrap or foil. Refrigerate for up to a week. Brush with egg wash and garnish with toppings right before baking.
To prep and store in the freezer, after wrapping in puff pastry, but before the egg wash, place on a small baking sheet and place in the freezer until the pastries are frozen. Then place in a zip top bag and store in the freezer for up to 6 months. Brush with egg wash and garnish with toppings right before baking. You don't need to thaw before baking, but your bake time might take an extra minute or two.