Saturday, January 7, 2017

French Pig In A Blanket

     A French Style Pig In A Blanket!
     A classic Pig In A Blanket is usually made with biscuit dough.  Puff Pastry is the best choice for wrapping the hot dog when making a French Pig In A Blanket.  Puff Pastry adds a bit of panache!
     For a gourmet Pig In A Blanket, only a high quality hot dog will do.  There are many different kinds of hot dogs in America and each city seems to have a local favorite.  Since I made today's recipe example while working in Chicago, a Vienna Beef Hot Dog was the top choice.  A thick Vienna Hot Dog wrapped with puff pastry yields an extra plump looking Pig In A Blanket!
     To kick the French style Pig In A Blanket up a notch, Dijon Mustard and Gruyere Cheese are also rolled in the blanket too.  This creates a signature French flavor that is quite appealing.
     Frozen puff pastry dough from a grocery store is a nice convenience, especially when time is limited.  Manufactured frozen puff pastry dough was used to make today's recipe example.  For quality oriented home cooks that have plenty of time on their hands, making a batch of Pâte Feuilletée from scratch will yield a French Pig In A Blanket that is worth bragging about.  A recipe for Pâte Feuilletée was recently published in my Classic Cuisine Website.  Here is the link:  • Pâte Feuilletée (French Puff Pastry Dough) and Blitz Puff Pastry Dough   
     French Pig In A Blanket:
     This recipe yields 1 Pig In A Blanket.
     The better the hot dog, the better the Pig In A Blanket!  Good butcher shops sell handcrafted hot dogs.  Nathan's, Hebrew National and Vienna are top choice hot dog brands.      
     Step 1:  Cut a rectangular shaped piece of puff pastry dough sheet that is almost as long as the hot dog and wide enough to wrap around the hot dog.
     Step 2:  Spread 2 teaspoons of Dijon Mustard on the piece of puff pastry, but leave a 1/2" bare border on one of the long sides.
     Place 1 thin slice of Gruyere Cheese on the mustard.  (If no Gruyere is available, then Swiss Emmentaler is a good substitute.)
     Step 3:  Brush the bare border edge of the puff pastry with egg wash.
     Place 1 hot dog on top of the cheese on the puff pastry.  
     Roll the puff pastry and hot dog together to wrap the hot dog, so the egg washed edge overlaps.
     Press the egg washed seam edge of the dough together, so it is sealed tight.
     Step 4:  Place the Pig In A Blanket on a parchment paper lined baking pan, with the seam of the pastry facing down.
     Use a knife to score small marks across the top of the pastry.
     Brush the pastry with egg wash.
     Step 5:  Place the pan in a 375ºF oven.
     Bake till the pastry is fully cooked and golden brown.
     Step 6:  Use a spatula to set the French Pig In A Blanket on a plate.
     Garnish the plate with a curly leaf parsley sprig and pickles of your choice.
     The Dijon Mustard and Gruyere Cheese combine to give this French Pig In A Blanket a very appealing flavor!

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