New York-Style Pigs in a Blanket
From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.
To inspire your cooking, here is a recipe we think is a perfect pairing for Dough Sauvignon Blanc. Dough can take many forms, and whether the star of the dish or a special component, we think it’s worth showcasing
PAIRS WITH dough sauvignon blanc
The bright, crisp palate of Dough Sauvignon Blanc pairs great with these rich little morsels.
New York-Style Pigs in a Blanket
Ingredients
The Onion Relish
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped yellow onion
- A pinch of kosher salt
- 1 clove garlic minced
- 1/2 teaspoon chile powder
- A pinch of ground cinnamon
- 1/4 cup ketchup
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- A dash of Tabasco
To Assemble the Pigs
- 3/4 cup sauerkraut
- 1 10-inch sheet frozen puff pastry such as Dufour, thawed
- 6 beef hot dogs cut into quarters
- 1 large egg
- Whole grain brown mustard for serving
Instructions
To make the onion relish:
- Warm the olive oil in a small pan over medium-high heat.
- Add the onions and salt, and cook until the onions become soft and translucent, about 7 minutes.
- Add the garlic, chile powder, and cinnamon, and cook until aromatic, about 30 seconds.
- Stir in the ketchup, honey, vinegar, Tabasco, and 3 tablespoons water.
- Reduce heat to medium-low, and simmer, stirring frequently, until the liquid has completely reduced and the sauce is thick, 8 to 10 minutes. (You should have about ½ cup of relish.)
- Set aside to cool.
To assemble the pigs:
- Preheat the oven to 375 degrees.
- Line a sheet pan with parchment paper.
- Squeeze the sauerkraut to get rid of as much of the liquid as possible, then blot dry with a paper towel.
- Lightly dust a work surface with flour and unfold the puff pastry.
- Roll the pastry dough into an 8-by-12-inch rectangle, and cut in half lengthwise, so you end up with 2 4-by-12-inch rectangles.
- Cut each of the smaller rectangles into thirds so you end up with 6 squares, each measuring 4-by-4 inches.
- Cut each square into 1-inch strips. (You should have 24 strips of dough.)
- Spread a small dollop of the onion relish onto one end of each strip of dough. (Save any leftover relish to serve alongside the pigs.)
- Place a small pinch of sauerkraut on the relish, and nestle a hot dog piece on top.
- Starting with the end where the filling is, roll up the pigs, and place them seam side down on the prepared sheet pan.
- In a small bowl, beat an egg with 2 teaspoons of water.
- Brush the pastry with egg wash, and let the pigs chill in the refrigerator for 15 to 20 minutes.
- Bake until the pastry is golden brown and puffy, 20 to 25 minutes.
- Let cool slightly, and serve with the mustard, and any leftover onion relish, for dipping.