CARROT PIGS IN A BLANKET
Swapping a hot dog for a carrot takes a bold dose of spices to tame the vegetal sweetness and transform the carrot into a savory treat. Bake the puff pastry until really brown and crisp, so it is fully-cooked through and contrasts with the soft carrot.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 18 carrot pigs in a blanket
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Trim and peel the carrots. If any sections are significantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and pepper and 1/2 cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool.
- Roll out the puff pastry into a thin 11-inch square (dust your surface with flour if the pastry is sticking). Cut into 1/2- to 3/4-inch-wide strips (you'll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping.
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