HOT DOG VOL-AU-VENTS (SAUCISSON EN CROUTE)
Transcribed late, Kerry Saretsky created this American-French fusion for Super Bowl 2011. It scales up very easily; figure about 3 pieces per guest. http://bit.ly/h0SQzJ
Provided by DrGaellon
Categories Meat
Time 40m
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 10
Steps:
- Thaw the puff pastry in the refrigerator overnight.
- Preheat the oven to 400°F Heat the canola oil in a wide skillet over medium heat. When it shimmers, add the onions, sugar, and salt. Sauté, stirring often, until the onions are golden and soft, 8-10 minutes. While they are cooking, add 1 tablespoon of water whenever the bottom of the pot gets brown. When they are ready, drain any extra oil or liquid and transfer the onions to a bowl. Stir in mustard.
- Cut the puff pastry in 1 1/2-inch strips (a pizza wheel is excellent for this - use a ruler to keep the lines straight), then cut each strip in half the short way. Spread some of the onion-mustard mixture on each strip, and roll each strip around 1 piece of hot dog. Place seam-side-down on a rimmed baking sheet, leaving space for the pastry to puff. Repeat with the remaining pastry, onion mixture, and hot dogs.
- Use a pastry brush to lightly brush each piece with egg wash. Sprinkle with poppy seeds and a touch of fleur de sel. Bake until puffed, golden, and crisp, 22 to 25 minutes. Serve right out of the oven.
Nutrition Facts : Calories 555.6, Fat 40.4, SaturatedFat 10.2, Cholesterol 70.3, Sodium 2749.2, Carbohydrate 33.7, Fiber 7.5, Sugar 5.6, Protein 18.1
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