Best Mini Frankfurts In Pastry Recipes

FRANKFURTERS IN PUFF PASTRY

Frankfurters in Puff Pastry image

Frankfurters in Puff Pastry is a super easy party snack! Also called "Pigs in a blanket" with a sausage roll look.

Provided by Julia

Time 30m

Number Of Ingredients 3

Ingredients

1 Puff Pastry Sheet ((270g))
1 Pack of Frankfurters ((200g))
Mustard

Steps:

Roll out the puff pastry (if you didn't buy a pre-rolled one). Cut it into 12-15 rectangles with dimensions of about 7cm x 8cm.
Take one pastry piece. Put it down so the wider part is facing you. Now using a knife, make several horizontal marks (about 1.5cm/ 1 inch wide) in the middle of the left side of the rectangle. Turn the rectangle over (this is simply to make the cuts visible after baking) so that the marked half is still on your left.
Spread mustard over the right half, place a piece of frankfurter on top and cover with the marked half. With your fingers press down to seal the 3 edges around the frankfurter. Repeat with all of them.
Place them onto a baking tray lined with baking paper and brush with egg wash.
Bake in a preheated oven for 10-15 minutes until the pastry is golden brown.

Nutrition Facts : Calories 133 kcal, Carbohydrate 10 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 151 mg, ServingSize 1 serving

PIGS IN BLANKETS

Pigs in Blankets image

Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h50m

Yield Makes 54

Number Of Ingredients 8

Ingredients

All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Steps:

On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.