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Ingredients
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Pigs-in-a-Blanket
Dipping Sauce (optional)
Method
Pigs-in-a-Blanket
- 1
Prepare oven and pastry
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Remove the puff pastry from the refrigerator and let it sit at room temperature for 15 minutes so it becomes pliable but still cool.
- 2
Prep egg wash
In a small bowl, whisk the egg with 1 tablespoon cold water until smooth. Set aside.
- 3
Trim and slice pastry
Unfold the thawed puff pastry on a lightly floured surface. Using a sharp knife or a pizza cutter, trim any ragged edges and cut each pastry sheet into 8 equal rectangles (you should have 16 if using 2 sheets; adjust to match number of hot dogs). For 8 hot dogs, cut each sheet into 4 strips lengthwise so each hot dog will be wrapped in a 2- to 3-inch wide strip of pastry.
- 4
Spread mustard
Lightly brush or spread about 1/2 teaspoon Dijon mustard lengthwise on each pastry strip. This adds flavor and helps the pastry adhere to the sausage.
- 5
Wrap the wagyu hot dogs
Place one wagyu hot dog at the short end of a pastry strip and roll it up tightly (or slightly overlapped) so the seam is on the bottom. Repeat with remaining hot dogs and pastry strips. Trim any excess pastry so the ends are neat, leaving a small portion of the sausage exposed if desired.
- 6
Egg wash and finishing
Place the wrapped hot dogs on the prepared baking sheet, seam side down, spacing them about 1 inch apart. Brush each pastry surface evenly with the egg wash. Sprinkle a light pinch of sesame seeds and a very small pinch of coarse sea salt on top of each, if using.
- 7
Bake
Bake in the preheated oven for 14–18 minutes, rotating the pan halfway through, until the pastry is puffed and deep golden brown. Baking time may vary slightly depending on oven and thickness of pastry—watch for even browning.
- 8
Rest and garnish
Remove the baking sheet from the oven and let the pigs-in-a-blanket rest 2–3 minutes. Transfer to a serving platter and sprinkle with the minced chives. Serve warm.
Dipping Sauce (optional)
- 9
While the pastries bake, stir together whole-grain mustard, honey, and creme fraiche (or sour cream) in a small bowl until smooth and slightly thickened. Adjust honey for desired sweetness. Serve alongside the warm pigs-in-a-blanket.