Pigs in a Blanket with Curried Ketchup
These tasty little snacks were so much fun to make and they were such a delight to eat them, especially because they were so adorably bite-sized. I just loved the flakey, crisp crust surrounding the sausage, which was paired perfectly with the curried ketchup dipping sauce. I was a bit concerned that the curry would be overpowering the ketchup but it was perfectly balanced between the two flavors. I’ll be sure to make this again and I’m especially excited to try this dipping sauce for other dishes!
Pigs in a Blanket with Curried Ketchup (adapted from Dan Smith and Steve McDonagh):
Yields 18 pieces
- 1 puff pastry sheet, thawed
- 6 all-beef hot dogs
- 1/4 cup heavy cream
- 3 tablespoons grated Romano
- 1 tablespoon poppy seeds
For the curried ketchup:
Yields 1 cup
- 1 pint (2 cups) cherry tomatoes
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground cloves
To make the curried ketchup, put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat.
Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes.
Pour the mix into a food processor and pulse until smooth.
Let cool to room temperature before refrigerating.
Preheat oven to 400 degrees F.
Cut pastry into 6 equal strips and cut each strip into 3 pieces.
Cut the hot dogs into 3 equal pieces.
Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal. Repeat with remaining hot dogs and pastry.
Brush pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds.
Place on a baking sheet.
Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.
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