Ina Garten Hot Dogs in Puff Pastry Recipe
This dish is a sophisticated twist on Pigs in a Blanket, where puff pastry replaces basic dough, creating a light, crispy texture around the hot dog. Ina Garten’s version often includes Dijon mustard for a tangy contrast, making it a more refined but still comforting treat.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 4 high-quality hot dogs (or bratwurst)
- 1 tablespoon Dijon mustard (optional)
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (to mix with egg wash)
- 1/4 teaspoon salt (for sprinkling)
- 1 tablespoon sesame seeds or poppy seeds (optional, for garnish)
Instructions
Step 1: Preheat the Oven
- Set the temperature: Preheat your oven to 400°F (200°C).
- Prepare a baking sheet: Line it with parchment paper for easy cleanup.
Step 2: Prepare the Puff Pastry
- Roll out the dough: Lightly flour a surface and roll out the puff pastry into a 10×10-inch square.
- Cut into strips: Slice into four equal rectangles to match the length of the hot dogs.
Step 3: Assemble the Hot Dogs
- Add mustard (if using): Spread a thin layer of Dijon mustard on each strip of puff pastry.
- Wrap the hot dogs: Place one hot dog on each pastry strip and roll tightly, sealing the edges.
- Brush with egg wash: Mix the beaten egg with water and brush it over the pastry for a golden finish.
Step 4: Bake Until Golden
- Place on a baking sheet: Arrange seam-side down to prevent unrolling.
- Sprinkle with salt or seeds: Add sesame seeds, poppy seeds, or flaky salt for extra texture.
- Bake for 20–25 minutes: Until the pastry is golden brown and crisp.
Step 5: Serve and Enjoy
- Let them cool slightly: Allow to rest for 5 minutes before serving.
- Serve with dipping sauces: Offer ketchup, mustard, or aioli on the side.