pigs in blankets

Ingredients:

2 tablespoons flour

2 sheets puff pastry (about 1 pound), thawed

1-2 tablespoons honey dijon mustard

18 fully cooked high-quality frankfurters or sausages, each about 5 inches long 

1 large egg, beaten 

Maldon sea salt

honey mustard crème fraiche sauce (recipe below)

Directions:

On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut each sheet into nine 4-inch squares. 

Lightly brush the lower half of each square with honey mustard, center a hot dog on the mustard-coated edge. Brush the top inch with beaten egg. Roll the frankfurters up in the pastry, pressing the seams to tightly seal. 

Seam side down, brush the tops with beaten egg.  Sprinkle lightly with flaky sea salt. Cut each at an angle into thirds. 

Freeze the pigs in blankets, uncovered, on a parchment-lined baking sheet until firm. Once frozen place them in a Ziploc bag and return to the freezer for up to two months.

When ready to serve, preheat the oven to 400 degrees. Place the frozen pigs in blankets 1 inch apart on a parchment-lined baking sheet. Bake until the pastry is puffed and golden brown, about 25 minutes. Serve warm with the honey mustard crème fraiche sauce.

Makes 54

honey mustard crème fraiche sauce

Ingredients:

½ cup crème fraiche 

2-4 tablespoons honey dijon mustard

Pinch of kosher salt

Directions:

Whisk together the crème fraiche and honey mustard to taste. Season with kosher salt. Cover and refrigerate for up to three days.

Makes ½ cup