Mini Pigs In A Blanket Recipe
served with honey dijon & sriracha bbq mayo
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Ingredients
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Brunch
Method
Brunch
- 1
Prepare the Puff Pastry
Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface to about 1/8 inch thickness. Cut the pastry into strips approximately 1 inch wide and 4 inches long.
- 2
Wrap the Mini Hot Dogs
Take a piece of the cut puff pastry and wrap it around each mini hot dog, ensuring that the pastry overlaps slightly. Place the wrapped mini hot dogs seam-side down on a baking sheet lined with parchment paper.
- 3
Egg Wash
In a small bowl, beat the egg. Brush the tops of the wrapped mini hot dogs with the egg wash to give them a golden color while baking.
- 4
Bake
Bake in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown. Keep an eye on them to ensure they do not over-bake.
- 5
Prepare Honey Dijon & Sriracha BBQ Mayo
In a small bowl, combine honey and Dijon mustard. In another bowl, mix mayonnaise with Sriracha sauce. Adjust the Sriracha to your preferred spice level.
- 6